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BREADED PORK CHOPS IN GARLIC MUSHROOM SAUCE

Ingredients:

1.2 kg (6 pc) MONTEREY PORK CHOPS

Garlic Mushroom Sauce:

2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
2 tbsp MAGNOLIA ALL PURPOSE FLOUR
1-1/2 cups chicken stock
1 pack (250 mL) MAGNOLIA ALL-PURPOSE CREAM
1 can (400 g) pieces and stems mushrooms, drained and chopped
1 tbsp (14 g) store-bought toasted garlic chips
1 tsp iodized fine salt
1/2 tsp pepper

Buttered Vegetables:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1 pack (500 g) frozen vegetables
1/2 tsp iodized fine salt

Procedure:

  1. Dredge pork chops in flour, dip in beaten eggs and then coat with breadcrumbs.
  2. Fry in hot oil until golfen brown and cooked through. Drain excess oil and set aside.
  3. Melt butter in a saucepan. Add flour and mix until slightly brown. Slowly add stock. Cook until slightly thick while continuously stirring.
  4. Add cream, mushrooms and garlic chips and continue to stir until sauce thickens. Season with salt and pepper.
  5. Pour sauce over prepared pork chops and garnish with buttered vegetables.
  6. To make buttered vegetables, melt butter and quickly saute frozen vegetables until heated through. Season with salt.

Makes 5 servings.

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