You will need the following ingredients:
4 thin pork chops (thin cut is a MUST)
1 - 1 1/2 cup Italian bread crumbs
1/2 - 2/3 cup shredded parmesean cheese (I used Kraft in a bag, already shredded for me!)
3 eggs, beaten
4 tbsp butter, divided
2 tbsp olive oil
1 cup fontina and gruyere cheese, shredded
1 package of sliced mushrooms
4 splashes of worchestershire sauce
Dashes of salt and pepper
2. In separate dishes combine the bread crumbs and parmesean (dish 1) and 3 beaten eggs (dish 2)
3. In a second, larger pan melt the last 2 tbsp of butter and then add tbsp of olive oil.
4. Trim fat from your pork chops and season both sides with salt and pepper and then dip into egg mixture. Allow excess egg to drip off the chop and then place in breadcrumb mixture and coat thoroughly. Transfer to the pan and cook on each side for 3 to 4 minutes.
******Because these are thin cut they will cook much more quickly than normal chops.
5. While the chops are cooking shredded both fotina and gruyere cheese, about 1 cup total. When the chops are done sprinkle the shredded cheese on top of each chop, cove the pan and remove from heat. The cheese will melt and get all nice and gooey. Let sit between 2 and 4 minutes.
I served my chop with roasted broccoli and asparagus and au gratin potatoes (thanks Mrs. Betty Crocker). All in all this took 25 minutes but that was due mostly to the potatoes; over medium heat mushrooms take about 15 mintues and chops take the same when you throw in prep and cheese melting time.
|The finished product!|