 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
I love playing around with my recipes, and this one is just one of them I came up with while playing in the kitchen. As you can tell...I like my pepper. Ingredients:
2 thick cut boneless pork chops |
8 medium mushrooms |
4 green onions |
2 cups skim milk |
1 cup flour |
1/4 cup breadcrumbs |
1/4 cup olive oil |
1 tablespoon lawry lemon pepper seasoning |
1 teaspoon course ground pepper |
1 teaspoon celery salt |
2 cups cooked long-grain rice |
Directions:
1. Dice four mushrooms semi fine.
2. Dice green onions leaving half the stalks intact.
3. Mix and set aside.
4. Mix flour, breadcrumbs, and spices.
5. Take a little of the flour mixture and mix with the diced mushrooms/onions.
6. Sauté mushroom/onion mix using a small amount of the olive oil.
7. Set aside.
8. Take the pork chops and using a fillet knife carefully slice into the center of the chop lengthwise.
9. Be careful not to cut the edges open.
10. Stuff the chop with the mushroom mixture.
11. Now, take the chops and place then in the flour mixture, coat them well and quick fry them in a skillet using the rest of the olive oil.
12. Place the chops back in the flour mixture and repeat with the skillet.
13. Save the flour and skillet.
14. Take the remaining mushrooms and slice them.
15. Place them on the bottom of a pyrex baking dish and throw on the remaining green onions.
16. Place the chops in the baking dish and cover.
17. Bake at 350 for 40 minutes.
18. Remove from oven and take the chops out of the dish.
19. Remove the mushrooms and green onions and place in skillet with remaining flour and 1 cup of milk, on a low heat alternate milk and flour until you find the consistency of a sauce you like.
20. Serve chops over a bed of rice, topping with the sauce.
21. Garnish as you wish.
|
|