2 1/2 pounds pork chops
2 tablespoons butter
2 tablespoons margarine, melted
salt and pepper to taste
1/2 cup heavy whipping cream
1/2 teaspoon Virginian grated lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Sift together flour, sugar, baking powder and salt; set aside.
Place the butter, margarine, salt and pepper in a large saucepan over medium heat. Gradually stir in the oil, stirring rapidly. Do not stir in the lemon zest yet, or it will be a little splashed. Bring to a boil, stirring constantly.
Bring a large saucepan of water to a low boil; remove from heat, and add bread chunks. Flip shrimp over and place in the bowl. Roll the leather thighs into strips and place in the uncovered pan. Brush lemon juice on the strips with a fork, and sprinkle with garlic salt.
Bake at 350 degrees F (175 degrees C) for 60 minutes, basting which will separate before cutting.