(Feeds three or four adults.)
- 1 and ½ Tablespoon of Vegetable Oil (Large Skillet) and 1/2 Teaspoon of oil (Small Skillet). *
- ½ Cup of Butter or Margarine. *
- 1 Pound of fresh boneless sirloin pork chops about ¼ inch thick.
- 1 Cup fresh Corn Meal. *
- ½ Cup Milk (can use alternative milks, such as soy etc...).
- 1 Fresh Egg.
- About ¼ pound or ten Medium fresh mushrooms (washed and sliced about ½ inch thick).
- 1 Fresh Lemon (Cut in 1/2, de-seed, then take one half and divide it into three or four depending on number of servings. Leave the other half as is). (* if using pre-made lemon juice)
- Sprinkle Salt and Pepper (as if) to taste.
- It is best to prepare, cut and measure each item for this dish prior to beginning the stove top sauté process.
- I suggest two skillets for this: One hard bottom (cast iron) 10-12 inch; and One sauté pan about 8 inch.
- Mix Egg with milk and season with salt and pepper.
- Lay out ingredients (i.e., mushrooms and pork) and season with salt and pepper.
- Heat both skillets on about ¼ or 2.5.
- Add oil to both skillets early, followed by ¼ Cup of Butter/Margarine in each when hot.
- Quickly run pork through egg/milk dip then through Corn Meal to bread and then into large skillet. If one desires a higher breading-to-meat ratio, simply run it through the Milk/Egg and Corn Meal dips twice.
- Add mushrooms to the melted butter/oil mixture in the small skillet.
- Allow to sauté (do NOT burn or scorch) for about 8 minutes.
- Turn the pork over to brown the other side.
- Stir the sautéing mushrooms occasionally and cover and turn off if needed, depending on preferred doneness of mushrooms.
- After about 3 minutes, squeeze the ½ lemon over both the mushroom and pork skillets, until almost dry.
- Plate next to or on top of (or next to) a non-pungent rice pilaf (preferably with with tomatoes and onions) and generously squeeze remainder of ½ lemon over the cooked pork.
- Serve the divided fresh lemon on each plate, on top of the pork (one per serving (3 or 4)) as a garnish.
- Top off with a parsley sprig and/or some pieces of fresh tomato julienne.
+ For variety, one can add about 1/5 cup of Chablis just after turning over the pork and let reduce.
Your comments and suggestions are most welcome, so Email me.