Gravy
- 1 small package dried wild mushrooms (can be purchased in the produce section of most grocery stores)
- 2 cups hot chicken stock
- 3 tbsb butter
- 1/4 cup flour
- 1/3 cup sherry
- Soak the dried mushrooms in hot stock for 30-45 minutes until the mushrooms are tender.
- Remove the mushrooms from the stock and squeeze all the juice out. Reserve the stock.
- Finely chop the mushrooms.
- Melt the butter over medium high heat in a large non stick skillet. Add the mushrooms and continue to sautee for one minute.
- Add the butter to make a roux. Add the sherry and let the alcohol cook off for about 30 seconds stirring continuously.
- Whisk in the reserved stock and stir until smooth. Spoon over the scallopini.
Ingredients
- 4 boneless pork chops
- 1.5 cups panko breadcrumbs
- ¼ cup flour
- 2 eggs
- ½ tsp garlic salt/pepper/herbes de provence
- Preheat oven to 425 degrees. On one plate combine flour and salt, pepper, and Herbes de Provence. On another plate place the panko breadcrumbs, and in a bowl beat the eggs.
- Butterfly pork chops as per video directions and pound them flat. In assembly line fashion, dredge the chops in the flour first. Shake off any excess. Move on to the eggs and then the breadcrumbs. Place on a baking sheet that has been prepared with cooking spray.
- Bake 15-25 minutes. Or until they reach an internal temperature of 145 for medium, 165 for well done.
- Serve generously drizzled with Wild Mushroom Gravy.
