Ingredients:
4 pork chops, 1/2 to 3/4 inch thick
1 cup flour
2 eggs, beaten
1 cup breadcrumbs
2 tablespoons corn oil
1 tomatoes, cut into wedges
2 tablespoons butter
1/2 lb mushrooms, sliced and washed
2 tablespoons flour
2 tablespoons horseradish
1 cup chicken stock
salt & pepper
Directions:
Preheat oven to 375 F.
Remove some of the fat from the pork chops, season them with salt and pepper and dip them one at a time in the flour.
Then dip the floured pork chops first in the beaten eggs, then in the bread crumbs.
Place the oil in an ovenproof frying pan over medium heat.
When the oil is hot, add the pork chops.
Cook them on both sides for 2 minutes.
Then place the frying pan in the oven for approximately 10 minutes.
Do not cover.
Remove the pork chops from the pan and put them on a service platter.
Add the butter to your pan and place it over medium heat on top of the stove.
When the butter is melted, add the mushrooms.
Saute the mushrooms for 2-3 minutes, seasoning to taste.
Add the flour and the horseradish, mix well together, then add the chicken stock.
Continue to taste and serve the pork chops with the sauce.
Garnish with tomato slices.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.