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Bohemian Pork Chops
4 pork chop cutlets
1 egg. beaten
2 Tbsp. milk
2 tsp. curry powder or more, to taste
1/4 cup bread crumbs or crushed saltines
butter |
1 pkg. frozen broccoli (10 oz), thawed
4 tomatoes, sliced
1/2 lb. mushrooms, sliced
1/2 cup heavy cream
cooked rice |
Pound cutlets with tenderizing hammer.
Combine egg and milk. Blend together curry and bread crumbs.
Dip cutlets in milk mixture, then dredge in crumbs to coat well.
Melt a small amount of butter in frying pan and brown
pork. Remove to a greased casserole dish.
Surround cutlets with broccoli.
Sauté tomatoes and mushrooms in additional butter
in frying pan. Layer on pork chops.
Pour cream over all. Bake at 350° F. for 45 min.
Serve with hot cooked rice.
Makes 4 servings
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