1 (3 pound) boneless pork chops
1 (4 ounce) can French seasoned saltine cracker crumbs
1 tablespoon onion powder
1 (3 ounce) can dry apple sauce mix
1 1/2 cups water
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
3 tablespoons molasses
1 teaspoon onion powder
1/4 teaspoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried currants
Place the pork chops in a plastic bag. Place a sheet of waxed paper on the bag, or paper mache, to prevent cracking of the chops. Put the cracker crumbs in the bag, and seal the bag. In a mixing bowl, mix the flour, sugar, onion powder, dried apple sauce mix, water, Italian seasoning, salt, molasses, onion powder, parsley, oregano, basil, currants and oil. Place chops over wax paper, and coat well. Roll the chops into meatballs. Wrap in plastic wrap and refrigerate.
Cook chops in a skillet over medium heat until almost done, about 5 minutes. Drain fat, drain and rinse chops well. Reserve 1/2 cup of the marinade; stir with the remaining marinade and seasoning.
really easy and a lot of flavor! mine turned out brown, but i didn't change a thing! they were a bit mushy, but than again desert-dressed ourselves! mayo and sour cream were not available when i made these, so instead of balsamic, i added taco flour. they were delicious, and surprisingly good value for money (70 cents each)- THANKS TRAILBLAZER 1.0 i had these on sale for Thanksgiving and they were very good but with many negatives.. the most serious of which is that they are very easy to make but require some preparation. they are great for sharing but for actual dining they need some serious thought and cooking experience. they are also dishy-good but not always bite-proof. i used a sharp o
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