4 pork shoulder chops
2 eggs
1/2 cup cornmeal
1 tablespoon butter or margarine
1 tablespoon salad oil
Succotash:
3 ears corn on the cob or 10 ounce package frozen corn
10 ounce package frozen lima beans, thawed
2 tablespoons butte or margarine
1/4 cup chopped green onion
1/4 teaspoon liquid hot pepper seasoning
Salt
Fresh parsley, for garnish

Preparation Instructions:

1. Rinse chops and pat dry.

2. With a fork, slightly beat eggs in a small bowl. Put cornmeal in a plastic bag.

3. Dip chops in beaten egg; then shake in cornmeal, in the bag.

4. Put 1 tablespoon butter and the oil in a 10 to 12 inch frying pan over medium heat. When hot, add chops.

5. Cook for 5 minutes on each side to brown. Lift out chops. Set aside.

6. With a sharp knife, cut kernels from corn cobs.

7. Add remaining butter to pan along with green onions. Cook, stirring, for 2 to 3 minutes until onion is limp.

8. Add lima beans, corn, and liquid pepper. Stir to mix.

9. Set chops on top. Cover. Simmer for 15 to 20 minutes until chops are done to your liking. Stir once or twice to prevent scorching. Add salt to taste.

10. Serve from pan. Garnish with parsley, if desired.

Per serving: 589 calories; 35.9 g fat; 30.3 g protein; 36.7 g carbohydrates; 356 mg sodium.