Herb Pork Steaks
Breaded and fried pork steaks, served with an easy mushroom sauce, makes for an easy weeknight meal.
1/2 cup dry bread crumbs
1/8 teaspoon thyme
4 pork chops
1 large egg
2 tablespoons butter or margarine
1 (10.75-ounce) can condensed cream of mushroom soup
1/2 cup milk
1 onion, thinly sliced
- In a 9-inch pie pan, mix dry bread crumbs and thyme.
- In a small bowl beat egg. Dip pork chops into egg; then coat with bread crumbs.
- In a 12-inch skillet over medium heat, cook pork chops in butter until browned on both sides. Remove. Transfer chops to baking dish and place in 200°F (95°C) oven to keep warm.
- In the same skillet, stir in mushroom soup, milk and thinly sliced onion. Bring to a boil; reduce and cook about 5 minutes. Return the pork chops to skillet. Cover and simmer for 15 minutes or until done.
Makes 4 servings.