Ingredients
4 boneless pork chops
1 egg
1/2 cup all purpose flour
2 teaspoons seasoning salt
1 tablespoon olive oil
1 tablespoon butter
1 cup sliced button mushrooms
1 cup chicken broth
2 tablespoons flour
1/4 cup milk
fresh cracked black pepper and kosher salt
Preparation
Preheat oven to warm setting. 2 Place pork chops in a resealable plastic bag. Seal bag and hit the pork chops with a meat mallet until 1/4 inch thick. 3 In one bowl beat egg. In a separate bowl combine flour and seasoning salt. 4 Remove pork chops from plastic bag, dip in egg and then dredge in flour to coat completely. Transfer to a plate and let set for 15 minutes. 5 In a skillet heat butter and olive oil over medium heat. Once butter has melted fry pork chops until browned and cooked through. About 3-4 minutes per side. Transfer to a ovenproof dish and place in oven to keep warm. 6 Reserve 1 tablespoon of the pan drippings. Add mushrooms and cook until browned, about 5 minutes. Sprinkle 2 tablespoons of flour over the top, stir. Cook for 1 minute. Whisk in broth and milk. Cook until thickened. Season to taste with salt and pepper. 7 Place cooked pork chops on a serving platter, spoon gravy over the top.
