My hundred favorite recipes

by Mary Blake; Carnation Milk Products Company

PORK CHOPS AND POTATOES A LA CARNATION

6 potatoes

1½ tsp. salt

Few grains pepper

1 tbsp. butter

¾ cup Carnation Milk

1¼ cups water

Bread crumbs

2 tbsp. flour

6 pork chops

1 egg

Scald Carnation and water in a double boiler. Pare and slice potatoes in ¼ inch slices. Place a layer in a buttered baking dish, sprinkle with salt and pepper, dredge with flour, and dot over with bits of butter. Repeat and add the scalded milk until it can be seen through the top layer. Dip pork chops in egg and roll in bread crumbs. Place on top of potatoes and bake in a moderate (350°F) oven until the potatoes are soft. Serves 6.