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6 Pork chops [butterflied and
" thick]
1 lg Apple [peeled & cored]
2 Eggs
2 tb Half and half
1 c Bread crumbs [unseasoned]
1 t Ginger [ground]
3/4 ts Salt
1/4 ts Allspice [ground]
CRISCO oil for frying

1/2 ts Coriander [ground]
1) Pound each chop with a meat mallet, and slice the apple into six rings...
2) Blend the half and half and the eggs in a small bowl and then in a shallow baking dish, or on waxed paper, mix the bread crumbs, ginger, salt, (coriander, if desired), and allspice, and set aside...
3) Heat 2" to 3" of Crisco oil in a deep fryer or large saucepan to 350... Dip the pork chops and the apple rings into the egg mixture, then into the bread crumbs to coat... Fry 2 pieces of pork at a time for 7 min until the crust is a deep golden brown and the pork is no longer pink in the center... Drain on paper towels...
4) Fry the apple rings for 2 to 3 min. or until they are a deep golden brown, and drain them also on the paper towels...
5) Serve one apple ring on top of each pork chop.

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