Pork Chops and Peas

This recipe is a childhood favorite of Jeff's. Our kids loved it and they now make it themsleves.

4 Kirkland Signature Pork Loin Top Loin Chops, Boneless
¾ C. Progresso Italian Style Bread Crumbs
1 Vital Farms Alfresco Pasture-Raised Grade A Egg
3 Tbsp. Crisco All-Vegetable Shortening
3 – 14 oz. cans Green Giant Sweet Peas, with juice

Preheat oven to 350°

Trim all fat off pork chops.

Beat egg in container large enough to coat a pork chop. Put Italian breadcrumbs in a separate, but similar size container.

Melt Crisco in a large skillet.

Dip pork chops in egg, then bread crumbs, put in hot skillet. Salt and pepper to taste.

Once all pork chops are browned, remove from skillet and place in a rectangular casserole dish. Pour juice (only) from peas over pork chops.

Bake at 350° for 1 hour.

Add peas and bake an additional 15 minutes.