pork loin chops, flour plus 1/3 cup for later, cream of mushroom soup, mushroom stems and pieces, eggs, milk plus 1/2 cup for later, Salt and pepper, non-stick skillet I use cast iron, Enough oil to ...
It’s seared to give it a nice crust on the outside while keeping the inside moist and flavorful. The combination of textures—the crisp exterior and the tenderness of the meat—makes it stand out as one ...
The Iowa Pork Producers Association just wrapped up the “Best Breaded Pork Tenderloin Contest” and a winner has been crowned. Jay Goodvin, Chief Explorer of The Iowa Gallivant, shares the winner and ...
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