- 4
Ingredients
- 1 Cup Bread Crumbs
- 1 Tbs All-Purpose Flour
- Salt and Pepper to taste
- 2 Tbs Vegetable Oil
- 4 Boneless Pork Chops
- 1 Egg
- 1 Medium Onion, Diced
- 10 Large Button Mushrooms, trimmed and sliced
- 1 1/4 Cups Water
- 1 cube Beef Bouillon
- 1 Tbs Cornstarch
- 1/2 Cup Sour Cream
Preparation
Step 1
In a shallow dish, mix together the bread crumbs and the flour. Season with salt and pepper. Place the egg in a separate dish and beat lightly. HEat oil in a large skillet over medium high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Saute cutlets in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
Remove pork to a platter and keep warm. Add onion and mushrooms to skillet and cooked until lightly browned and most of liquid from mushrooms has evaporated. Add water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the corn starch and sour cream; stir into skillet. Cook over low heat until thickened but do not boil. Spoon over pork steaks and serve immediately.