I get lots of requests for this recipe
1 medium onion -- diced
1 clove garlic -- minced
1/4 cup margarine
2 large eggs
3 cups bread crumbs
1 can cream of mushroom soup
1 1/2 cups champagne
1 each bay leaf
5 each peppercorns
6 large fresh mushrooms
6 thick-cut pork chops
Saute onions in margarine. Dip the pork chops in egg and then in bread crumbs and season them with salt and pepper. Remove the onions from the pan, brown the pork chops. Return the onions to the pan and add the cream of mushroom soup and champagne. Add bay leaf, peppercorns and sliced mushrooms. Simmer for 45 minutes. Serves 6
NOTES : This is a great make-ahead recipe for a dinner party. I make it in my electric skillet and just warm it back up when I'm ready for the main course. Serve extra sauce for guests along with rice or potatoes.
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