Ingredients

The following ingredients have 4 Servings
  • 4 - pork chops, with bones
  • - kosher salt and black pepper, to taste
  • - bread crumbs (for dredging)
  • 1 large egg
  • - shortening (for frying)
  • MUSHROOM SAUCE INGREDIENTS:
  • 2 cup(s) mushrooms, sliced
  • 1 tablespoon(s) unsalted butter
  • 1/2 tablespoon(s) corn starch
  • 1 cup(s) half and half
  • 1 cup(s) provolone cheese, shredded
  • 1 dash(es) kosher salt
  • 1 dash(es) cayenne pepper
  • 1 tablespoon(s) dry sherry

Instruction

  • Pork Chops: Preheat oven to 325 degrees F.
  • Place bread crumbs onto a plate and mix in the salt and pepper. Whisk egg in a pie plate. Dip the pork chops into the egg and then into the bread crumbs (both sides for each).
  • Heat the butter in a large skillet over med-high heat. Add the pork chops and brown well on both sides.
  • Put in an oven-safe casserole dish and drizzle the pan juices over them. Cover and bake for about 45-50 minutes.
  • Mushroom Sauce: While the pork chops are baking, start the sauce. Heat a large skillet over medium heat and melt the butter. Saute the mushrooms until they are golden brown.
  • In a bowl, whisk the corn starch and half-and-half until there are no lumps. Add this mixture to the mushrooms and simmer, stirring until thickened.
  • Put the cheese in and let it melt, stirring into the sauce. Add the salt, cayenne pepper, and sherry, and combine.
  • Serve the mushroom sauce over the pork chops and enjoy!