As a newlywed we were invited to an extended family members home for dinner. This woman made these pork chops that I thought were the best I had ever tasted in my life. It became a regular Sunday staple in our home, you know one of those that you can fix, forget, and then enjoy type of meals. We have lovingly tagged them as "Mushchops." A few years ago I reminded this woman of the pork chops and her husband chidded her for making them for a long time I told her that they were a favorite in our family and she laughed at the nickname.
4-5 Pork Chops
2 eggs
1/3 Water
Flour
3-4 4 oz. cans mushrooms, sliced (do not drain)
salt and pepper
olive oil , about 2 T.
Cornflake crumbs
Dredge pork chops in flour, dip in water and egg combination. Roll the chops into the cornflake crumbs. Pour olive oil into a skillet and heat. Brown the pork chops on each side. Place in a 9x13 foil lined pan When all of the chops are in the pan salt and pepper them, pour mushrooms juice and all on top of the meat. Cover with foil and cook in the oven for three hours at 300. (Make sure the two layers of heavy duty foil are closed well to prevent steam from sneaking out. These are very tender and will fall apart easily when removing them from the pan. The foil makes a quick clean up.)
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