Pork Chops With Mushrooms

• 2 Tbsp. Parmesan cheese
• 2 Tbsp. cornmeal
• 3 Tbsp. fine dry bread crumbs
• 1/2 tsp. garlic salt
• 1/2 tsp. oregano
• 6 Tbsp. butter or margarine
• salt and pepper to taste
• 4 lean pork chops, cut 1/2-inch thick
• 1/2 lb. mushrooms, sliced
• 1 clove garlic, crushed
• 1/4 tsp. rosemary
• 1/2 c. whipping cream
• 1/4 c. thinly sliced green onions

1. In a paper bag, combine Parmesan, cornmeal, bread crumbs, garlic salt and oregano.
2. Melt butter in a skillet; dip each chop into butter.
3. Drain briefly, then shake each chop in the bag. Shake off excess coating and arrange chops on rack of a broiler pan.
4. Bake, uncovered, in 400u0b0 oven about 40 to 50 minutes. Meanwhile, heat the butter remaining in skillet over medium heat; add mushrooms and garlic and saute 5 minutes.
5. Stir in rosemary and cream and cook over high heat until liquid is reduced to about 1/4 cup.
6. Stir in green onions and salt and pepper to taste.
7. Pour into a bowl and pass at the table with pork chops.

parmesan cheese, cornmeal, bread crumbs, garlic salt, oregano, butter, salt, lean pork chops, mushrooms, clove garlic, rosemary, whipping cream, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348674 (may not work)