Pork chop cutlets are battered, fried and then baked with broccoli and rice and cream. Enjoy this delicious pork chop meal with biscuits and a tossed salad.
The pork chops are baked with the broccoli, but feel free to steam the broccoli separately.
- 4 pork chop cutlets
- 1 egg (beaten)
- 2 tablespoons milk
- 2 teaspoons curry powder
- 1/4 cup bread crumbs (or crushed saltines)
- 1 package frozen broccoli (chopped or florets, thawed, about 1 1/2 cups)
- 4 tomatoes (sliced)
- 8 ounces mushrooms (sliced)
- 1/2 cup heavy cream
- cooked rice
Heat the oven to 350 F (180 C/Gas 4). Grease a 9-by-13-by-2-inch baking dish.
Place the pork cutlets between sheets of plastic wrap and pound with a meat tenderizer to thin and flatten.
In a bowl whisk together the egg and milk. In another bowl combine the curry powder and bread crumbs.
Dip the pork cutlets in the milk mixture, then dredge in crumbs to coat well.
Melt a small amount of butter in skillet over medium heat and brown the pork, turning to brown both sides.
Remove the pork to the prepared baking dish.
Surround cutlets with broccoli.
Saute tomatoes and mushrooms in additional butter in the skillet. Spoon the vegetables over the pork chops. Pour cream over all.
Bake in the preheated oven for 30 to 45 minutes. Serve with hot cooked rice.
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