Italian Pork Chops |  |
Ingredients
| 3/4 | cup
Italian breadcrumbs
| | 1/2 | cup
flour
| | 1/2 | cup
grated Parmesan cheese
| | 8 | boneless pork chops, cut 1/2 inch thick
| | 1/4 | cup
olive oil
| | 1 1/2 | cups
grape juice or Marsala wine
| | 1 1/2 | tbsp.
butter
| | 2 | 8-oz.
pkg. sliced fresh mushrooms
| | 1/4 | cup
chopped fresh Italian parsley
| | Freshly grated Parmesan cheese (optional)
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Directions
 | Stir together breadcrumbs, flour, 1/2 cup Parmesan cheese and salt and pepper to taste; dredge pork chops in mixture. |  | In large skillet over medium-high heat, brown pork in hot oil. Cook in batches 3 to 5 minutes on each side or until done; reserve drippings in skillet. Remove pork chops from skillet; keep warm. |  | Add grape juice and butter to skillet, stirring to loosen browned particles. Add mushrooms and bring to boiling; reduce heat and simmer 15 minutes or until tender. Serve over pork; sprinkle with parsley. Top with freshly grated Parmesan cheese, if desired. |
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