Hungarian Pork Chops

Well my wonderful husband has knocked my socks off again with a really yummy recipe that I want to share with you.  This is now our most favorite way to have pork chops.  Rich found this recipe in an old cookbook of ours.  It was called sour cream pork chops but it reminded him of a pork chop recipe that he loved to have at a restruant that he would frequented when he was in the Army in Georgia many years ago.  They were called Hungarian Pork Chops.  He used the sour cream pork chop recipe as a base and then changed it to his taste and retitled it Hungarian Pork Chops.  So without further ado, here is the recipe.

Hungarian Pork Chops

6- Pork Loin chops 1/2" thick or 2 large Pork Shoulder chops cut in 6 pieces
1/2 cup sour cream
2 tblsp balsamic vinegar
1/2 cup chicken stock
1/4 cup flour
1/2 cup seasoned bread crumbs
1 tblsp sugar
1/4 tsp seasoned salt
1/2 cup milk
1 egg
 4 tblsp shortening or lard

Mix milk and egg in shallow pan and dredge meat through mixture and then coat with flour and bread crumb mixture and set pieces on wax paper.  Let rest 10 minutes.  Brown meat lightly in frying pan with hot shortening and arrange pieces in baking dish.  It is O.K. to slightly over lap pieces.  Combine chicken stock, balsamic vinegar, sugar, seasoned salt and sour cream.  Mix until smooth and pour mixture over meat and bake covered in a 350 degree oven for an hour.  Use sauce in dish to pour over mashed potatoes.