Recipe
Servings and Ingredients
Quantity | Ingredient | Add |
---|---|---|
shortening | ||
4 c. flour | ||
salt and pepper, to taste | ||
6 tenderized pork loins | ||
4 large eggs, whipped | ||
¼ c. margarine | ||
1 (8 oz) can mushrooms | ||
flour | ||
2 c. water |
Directions
- Heat shortening in large skillet.
- Season flour with salt and pepper to taste. Dip meat into flour, in egg and into flour again.
- Cook chops on each side until browned and internal temperature reaches 145 degrees. Remove chops from skillet and keep warm in a low oven. Drain skillet, reserving drippings for gravy.
- To make mushroom gravy, skim fat from drippings and return to skillet. Stir in margarine and mushrooms. Stir in enough flour to thicken. Heat and stir until smooth. Whisk in water as needed. Pour over chops.