8 boneless pork chopped, cut or pounded to 1/2 inch thick
3/4 cup Italian breadcrumbs
2 pkgs sliced fresh mushroooms
Instructions
Stir together breadcrumbs, flour, 1/2 cup Parmesan cheese and salt and pepper to taste; dredge pork chops in mixture.
In large skillet over medium-high heat, brown pork in hot oil. Cook in batches 3 to 5 minutes on each side or until done; reserve drippings in skillet. Remove pork chops from skillet; keep warm.
Add grape juice and butter to skillet, stirring to loosen browned particles. Add mushrooms and bring to boiling; reduce heat and simmer 15 minutes or until tender. Serve over pork; sprinkle with parsley. Top with freshly grated Parmesan cheese, if desired.
Originally Submitted
2/21/2010
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You can add this Pork Chops Marsala (non-alcoholic version) recipe to your own private DesktopCookbook.