| Ingredients | Weight | Measure | | Pork chops, boneless | 4 oz | 12 | | Salt | | 2 tsp | | Pepper | | 2 tsp | | Butter, melted | | 3/4 cup | | Bread crumbs | | 1 1/2 cups | | Vegetable oil | | 1/4 cup | | Butter, melted | | 2 Tbsp | | Carrots, julienned | | 3 cups | | Mushrooms, sliced | | 2 cups | | Gherkins, julienned | | 3/4 cup | | Chopped parsley for garnish | | | | Preparation | | Season chops with salt and pepper and brush with 3/4 butter, then coat with bread crumbs. Heat oil in a large saute pan and saute pork chops 1 minute on each side to seal in the juices. Transfer chops to a hotel pan and finish in a preheated 375 degree F. oven for 10-12 minutes. Meanwhile, heat the 2 Tbsp melted butter in a saute pan and saute carrots and mushrooms for 8 minutes. Add pickles and heat through. To serve: place pork chop on plate and top with 2 ounces of vegetable mixtue and sprinkle with chopped parsley. |
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