Hannah’s Garlic Parmesan Pork Chops

28 Jan

Garlic Parmesan Pork Chops

6 (1/2″ thick) boneless pork loin chops

1/2 tsp. salt

1/4 cup milk

1 cup Italian-seasoned breadcrumbs

1 1/2 tsp. jarred minced garlic

1/3 cup dry white wine or chicken broth

1/2 tsp. pepper

2 T. Dijon mustard

6 T. butter or margarine, divided

3/4 cup whipping cream

1/2 cup grated parmesan cheese

Sprinkle pork chops evening with salt & pepper. Stir together milk and mustard. Dip pork chops in milk mixture; dredge in breadcrumbs. Melt 2 T. butter in a large skillet. Fry pork chops in batches over medium heat 7 minutes on each side or until browned and desired darkness. Drain on paper towels.

Melt 1 T. butter in a saucepan over medium-high heat; add garlic, and saute 2 to 3 minutes. Stir in cream, wine, and cheese. Reduce heat, and simmer 3 to 4 minutes. (Do not boil.) Whisk in remaining 3 T. butter until melted. Serve with chops.

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