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Butterfly Chops With Mustard Crumb Topping

Western.Chefs's picture
Ingredients
  Butter/Margarine 3 Tablespoon
  Medium mushrooms 1 Pound, each cut into quarters
  Pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  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
  Paprika 1⁄8 Teaspoon
  Lettuce leaves 4
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Pork
Interest: 
Everyday

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