Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea - butterfly pork chops, -slice thinly
-sliced thin 2 ea - large onions, sliced
1/2 ea - cup olive oil -fine, not chopped
1/2 ea - lb mushrooms, remove 1 ea - small clove garlic, minced
-stems, using only caps, 1/2 ea - stick butter

Juice from 1 lemon, cutting thin slices for garnish 2 ~ well-beaten
eggs 1 1/2 - cups plain bread crumbs 2 - Tbsp crushed mint 1 1/2 -
cups dry white wine or dry vermouth 1/2 - cup grated Romano cheese
1/2 - cup parsley, chopped for garnish Black pepper to taste Trim any
excess fat from chops. Dip each chop into egg, then dip into crumbs
with crushed mint and black pepper. Do this twice and place on large
platter and let chops stand for 15 minutes. In large skillet over
medium heat, add olive oil and brown chops quickly, being careful not
to burn. Remove to platter; cover. Add 1/2 stick of butter and mix
with olive oil. Add onions and garlic and saute, being careful not to
burn garlic, then add mushrooms and continue to saute. Add 1 cup wine
and 1/2 of lemon juice, stirring thoroughly. Return butterfly chops
to skillet and place onions, garlic, mushroom mixture over top of
chops. Cover, lower heat and cook about 10 to 15 minutes. Make sure
not to dry out chops. Turn chops one time during this period. Remove
4 chops to warm serving platter and cover. Add remaining wine and
lemon juice and Romano cheese and stir thoroughly. Place mixture over
each chop. Garnish with chopped parsley and lemon slices.
Submitted By BOBBI ZEE On 11-13-94

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