This was so delicious!!! I used a 1 lb. pork tenderloin and cut it into about 8 thick slices which I pounded thin. I did put a little garlic powder in the breading along with the salt and pepper. I separated the cooking a little due to time constraints. I browned the onion and fresh mushrooms, added the broth and simmered 20 min, then set that aside. When I was ready to cook, I fried the pork cutlets in 2 batches (they went in the oven at 300 after cooking), then wiped the pan out and re-added the mushroom broth to finish as directed. The pork was tender, crispy, and delicious and the sauce was very mushroomy, creamy, and flavorful. Next time I will probably make the sauce mushroom free since I'm the only one who would eat it (even though it was delicious). I served this with sautéed cabbage and egg noodles. Such a good recipe for fried pork chops, even if you don't make the sauce. Thanks for this one!!!
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This was so delicious!!! I used a 1 lb. pork tenderloin and cut it into about 8 thick slices...