Bohemian Pork Chops

Bohemian Pork Chops
Makes 4 servings.

4 pork chop cutlets
1 egg, beaten
2 tablespoons milk
2 teaspoons curry powder, OR more to taste
1/4 cup bread crumbs OR crushed saltines
Butter
1 10-ounce package frozen broccoli, thawed
4 tomatoes, sliced
1/2 pound 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 2-quart casserole dish. Surround cutlets with broccoli.
Saute tomatoes and mushrooms in additional butter in frying pan. Layer on
pork chops. Pour cream over all. Bake at 350° for 45 minutes. Serve with hot
cooked rice.





jackie austin