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BUTTERFLY PORK CHOPS 4 butterfly pork chops 1 c. bread crumbs 1/2 c. grated Parmesan cheese 2 eggs, slightly beaten 6 Tbsp. butter 2 Tbsp. oil salt and pepper to taste 1 small onion 2 to 3 fresh mushrooms 1 large tomato, chopped 2 tsp. parsley garlic salt to taste 8 slices Mozzarella cheese Trim fat from pork chops and pound each chop with meat hammer until 1/2 inch thick. Mix together bread crumbs and Parmesan cheese. Dip chops in eggs, then in bread crumbs Parmesan mixture. Melt 4 tablespoons butter and oil in skil- let; add chops and brown on both sides. Season chops with salt and pepper. After browning, remove chops from skillet. Add remaining 2 tablespoons butter and slightly brown onion, mushrooms, tomato and parsley. Add more salt and pepper and garlic salt to taste Put pork chops in ungreased 2 quart casserole dish and top each chop with some of the vegetable mixture. Cover each chop with a slice of cheese. Cover dish and bake in a 350 degrees oven for about 20 minutes or until pork chops are done. Serves 6 to 8. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |