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Pork Chops With Basil and Marsala Wine

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“Apricot nectar or plum nectar can be used for the Marsala if you like. Fry chops first and then bake.”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 250 degrees F.
  2. Season chops with salt and pepper, to taste.
  3. Dip chops in egg and then breadcrumbs to coat evenly.
  4. In a large skillet, heat oil and brown chops on both sides.
  5. Arrange chops in an ungreased baking dish.
  6. Pour the wine over the chops and sprinkle chops with the dried basil.
  7. Cover tightly with foil and bake for about an hour until chops are tender, basting occasionally.

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