|
|
|
|
|
|
|
|
|
|
PREPARATION:
Doing one
chop at a time, lay the pork loin
chop on a large piece of clear
wrap on the cutting board and
cover with a large piece of the
clear wrap. Pound with mallet
until it is very thin, appx ¼”
thick all around. Salt &
pepper the chops. Heat oil in
skillet on medium-high heat. Beat
2 eggs in a shallow pan. Pour the
bread crumbs in a shallow pan. Dip
the chop into the egg mixture then
dredge it in the bread crumbs.
When oil is shimmering, place
chops skillet and cook until
golden brown on both sides. Set
aside and cover to keep warm.
Pour a little of the red wine into
the skillet and deglaze. Reduce
heat to medium. Add ½ of the
butter and sauté the mushrooms and
green onions in the melted butter
until slightly softened. Add the
rest of the butter and when
melted, add the flour a little at
a time, stirring constantly until
smooth. Gradually add the beef
stock, stir until thickened, appx
5 minutes. Stir in the red wine.
Heat through and add black pepper
to taste.
Serve with mashed potatoes, French
fries (which is the favorite in
Germany) or noodles. |
|
(CLICK ANY
PICTURE TO ENLARGE) |
|
|
|
|
|
|
|