Butterfly pork chops supreme

1 servings

Ingredients

Quantity Ingredient
4 eaches - butterfly pork chops, sliced thin cup olive oil lb mushrooms, remove stems, using only caps, slice thinly large onions, sliced fine, not chopped small clove garlic, minced stick butter

Directions

Juice from 1 lemon, cutting thin slices for garnish 2 ~ well-beaten eggs 1½ - cups plain bread crumbs 2 - Tbsp crushed mint 1 ½ - cups dry white wine or dry vermouth ½ - cup grated Romano cheese ½ - cup parsley, chopped for garnish Black pepper to taste Trim any excess fat from chops. Dip each chop into egg, then dip into crumbs with crushed mint and black pepper. Do this twice and place on large platter and let chops stand for 15 minutes. In large skillet over medium heat, add olive oil and brown chops quickly, being careful not to burn. Remove to platter; cover. Add ½ stick of butter and mix with olive oil. Add onions and garlic and saute, being careful not to burn garlic, then add mushrooms and continue to saute. Add 1 cup wine and ½ of lemon juice, stirring thoroughly. Return butterfly chops to skillet and place onions, garlic, mushroom mixture over top of chops. Cover, lower heat and cook about 10 to 15 minutes. Make sure not to dry out chops. Turn chops one time during this period. Remove 4 chops to warm serving platter and cover. Add remaining wine and lemon juice and Romano cheese and stir thoroughly. Place mixture over each chop. Garnish with chopped parsley and lemon slices.

Submitted By BOBBI ZEE On 11-13-94

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