Here is a little something that I think most of you will like.
4 boneless 2 1/2" thick pork loin chops
2 cups Marsala Desert Wine
2 cups water (in reserve)
8 oz. white button mushrooms sliced
8 oz. baby bella mushrooms sliced
1 large sweet onion slice into 1/8" half moons
3 large eggs
1 1/2 cup seasoned bread crumbs
1/1 cup panco bread crumbs
1 1/2 cup flour + 1/4 cup flour (in reserve)
1/2 cup milk
1 TBSP. paprika
1 TBSP. onion powder
1 TBSP. garlic powder
1 tsp dried basil
1 tsp dill (optional)
8 TBSP. sweet butter (cut into 6 tabs)
4 TBSP. olive oil
1 tsp. salt
1/2 tsp. pepper
Flour Mixture - In a 9"x13" baking pan add flour, paprika, onion powder, garlic powder, basil, dill, salt, and pepper.
Mix together thoroughly with a fork.
Wet Mixture - In a medium sized bowl beat eggs and milk together set aside.
Breading Mixture - In a 9"x13" baking pan mix together seasoned, and panco bread crumbs.
Place 2 tabs of butter and olive oil into a large sauce pan on medium heat.
While pan is heating, coat chops in flour mixture, shake to dislodge excess, then place into egg mixture, let excess drain off, then dredge in breadcrumb mixture.
Only after oil butter mixture has a glossy sheen to it add in chops. Sear both side for 2 minutes or until golden brown.
****"DO NOT COOK THROUGH"****
Pre-Heat oven to 250ºF
After chops are seared, place in atleast a 9"x9" casserole dish, set aside.
In same pan chops were cooked in add in another 2 tabs of butter, and 2 TBSP olive oil, let butter melt.
Add in sliced mushrooms, sauté until golden brown. This should take around 20 minutes or so. There should be NO liquid left in the pan.
Once mushrooms are cooked add to the top of the chops in the dish.
Evenly distribute sliced onions over the chops, and mushrooms.
Place pan on high heat and de-glaze with wine. Let liquid come to a rolling boil, add in half of the water. (reserve rest of the water.)
Place casserole dish in oven, and let braise for 3 1/2 hours.
In a medium sauce pan place 4 tabs of butter, let melt. Reduce heat to low - medium.
Add in 1/4 cup reserved flour, and a sprinkle of salt, and pepper.
Stir constantly until roux is a light golden brown.
Set aside until chops are done.
After chops have been braising for 3 1/2 hours, take out of dish, and plate, placing onions, and mushrooms over the chops.
Place dish on medium - high heat add in the remaining water, mix together.
While stirring, add in roux. Stirring constantly, the sauce will thicken.
Strain, and drizzle over chops.
Place rest in serving bowl.