12 boneless pork loin chops, 3/4 inch thick 2 cups bread crumbs 2 tablespoons grated Parmesan cheese 1 tablespoon dried parsley flakes 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 pound butter 2 cloves garlic, minced 1 cup dry white wine (optional) 1 pound mushrooms, sliced 1 tablespoon cornstarch 2 tablespoons water olive oil as needed
Pound the pork chops with a spiked meat mallet until 1/4 inch thick; set aside. In a large bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press the pork into the crumbs to bread thoroughly; set aside.
Melt butter in a large saucepan over medium-high heat. Stir in the garlic and cook until fragrant, about 30 seconds. Pour in the wine and sliced mushrooms. Allow to simmer and cook until the mushrooms have softened, about 10 minutes. Stir together the cornstarch and water, then add to the mushroom sauce. Simmer until the sauce has thickened, then remove from the heat and set aside.
Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce.
New York Cheesecake
Added: 23/09/14 : 15:23:51
Recipe makes 19-inch springform pan
15 graham crackers, crushed 2 tablespoons butter, melted 4 (8 ounce) packages cream cheese 1 1/2 cups white sugar 3/4 cup milk 4 eggs 1 cup sour cream 1 tablespoon vanilla extract 1/4 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.