Butterfly Chops With Mustard Crumb Topping
|Medium mushrooms||1 Pound, each cut into quarters|
|Pork loin chops||4 (Butterfly, Each 1/2 Inch Thick)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Bread crumbs||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1 Tablespoon|
|Prepared mustard||1 Tablespoon|
1. In 3-quart saucepan over medium heat, melt butter or margarine. Add mushrooms, pepper, and salt; cook, stirring occasionally, until mushrooms are tender, about 10 minutes; keep warm.
2. Preheat broiler if manufacturer directs. Place pork chops on rack in broiling pan; broil 10 minutes, turning chops once.
3. Meanwhile, in small bowl, mix mayonnaise, bread crumbs, parsley, mustard, and paprika. When pork chops are done, spread mayonnaise mixture over chops; broil 1 minute longer or until topping is hot and bubbly.
4. To serve, spoon mushrooms on half of large platter. Line other half of platter with lettuce leaves; arrange pork chops on top of lettuce.