Medallions Of Pork From Edna ****1/2

Categories:
dinners, pork

1 1/2 lb boneless pork cut into 3/4
1 slices (butterfly chops)
1/4 cup heavy cream
1 dry breadcrumbs
4 tablespoon butter
1 salt-pepper-garlic powder
1/4 cup onion; chopped
1 1/2 cup sliced fresh mushroons (opt)
1/4 cup dry white wine
1/2 cup heavy cream
1 parmesan cheese

Dip pork in 1/4 cup cream, then coat with bread crumbs. Chill for 3-4 hours. Melt 3 TBSP of butter in a skillet and brown pork on both sides. Remove to shallow baking pan and sprinkle on the seasonings. Saute onion and mushroons in same skillet adding last of the butter. Spoon mixture around meat. Drizzle wine over meat and sprinkle with cheese. Cover with foil and bake for thirty minutes or until tender. Uncover. Pour cream around edges and continue baking uncovered for five minutes longer.`

Yield: 6 servings