Pork Medallions With Mushroom Sauce

Cutting the boneless chops into medallions and baking them in a creamy bath is a great way of overcoming the meat's inherent dryness. Sour cream provides plenty of moisture and richness, serving as the ideal flavor for sliced fresh mushrooms. Can be served over rice or noodles, if desired.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 6  boneless pork chops (thicker cut)
• 2  eggs
• 2  tablespoons water
• 1  teaspoon  crushed dried rosemary
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon garlic powder
• 1  cup  crusting blends with panko breadcrumbs
• 4 -5  tablespoons canola oil
• 1⁄2 lb fresh mushrooms, sliced
• 3 -4  tablespoons butter
• 2 (10 3/4ounce) cans  cream of chicken soup, undiluted
• 2  cups sour cream
• 1⁄2 cup chicken broth

Directions

1. Preheat oven to 325.
2. Cut each boneless pork chop into 2 pieces.
3. In a shallow dish, combine the egg, water, rosemary, pepper, and garlic powder.
4. Put the McCormick's Crusting Blends into a ziploc gallon bag. (I use the garlic, lemon and rosemary flavor, but you can use which ever you desire, or for that matter just seasoned bread crumbs).
5. Dip the pork into the egg mixture, then into the bread crumbs, shaking until well coated.
6. In a large skillet over medium heat, brown the pork in the oil for 5 minutes on each side. Remove to a 9 x 13 baking dish; keep warm in the oven.
7. In the same skillet, saute the mushrooms in the butter until tender, 4 to 5 minutes.
8. Stir in the soup, sour cream, and broth.
9. Pour mushroom and gravy mixture over the pork.
10. Cover and bake until the pork is tender and the juices run clear when the pork is pierced with a fork; about 45 minutes.
11. NOTE: Try this recipe with chicken or turkey cutlets in place of the pork (reduce cooking time slightly). You could even use beef steaks, if you like.