1 1/2 lb. boneless western style pork ribs (cut into 1-inch cubes)
2 large eggs
salt and pepper, to taste
1 tsp. dried minced onions
1 tbsp. parsley flakes
1/2 tsp. garlic powder
1 cup (or a little more) bread crumbs
3 or 4 tbsp. butter
1 env. Lipton dry beefy-onion soup mix
1 1/2 cups water

Preheat oven to 375°F. Rinse the pork cubes and set aside on a plate.

In a medium sized bowl blend well the bread crumbs, salt, pepper, dried minced onion, parsley flakes and garlic powder. Set aside.

Melt a couple tablespoons of the butter in a skillet on medium heat.

In another small mixing bowl add the 2 eggs and beat well with a fork.

Use paper towels pat the pork cubes so they are slightly dried off. Place the pork cubes in the egg a few at a time to coat. Roll the cubes in the bread crumb mixture to coat them well.

Brown on all sides then put them in an oven-safe casserole dish.

Combine the Lipton dry onion soup mix and the water and stir well. Pour the soup over the pork. Cover the dish with either it's lid or aluminum foil.

Bake at 375°F for 45 to 60 minutes (or until done).

Serve with mashed potatoes and a vegetable. Use the soup mixture as a gravy for the potatoes and enjoy!

Submitted by: S.J. Novak