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4 butterfly pork chops
1 c. bread crumbs
1/2 c. grated Parmesan cheese
2 eggs, slightly beaten
6 Tbsp. butter
2 Tbsp. oil
salt and pepper to taste
1 small onion
2 to 3 fresh mushrooms
1 large tomato, chopped
2 tsp. parsley
garlic salt to taste
8 slices Mozzarella cheese

Trim fat from pork chops and pound each chop with meat
hammer until 1/2 inch thick. Mix together bread crumbs and
Parmesan cheese. Dip chops in eggs, then in bread crumbs
Parmesan mixture. Melt 4 tablespoons butter and oil in skil-
let; add chops and brown on both sides. Season chops with salt
and pepper. After browning, remove chops from skillet. Add
remaining 2 tablespoons butter and slightly brown onion,
mushrooms, tomato and parsley. Add more salt and pepper and
garlic salt to taste Put pork chops in ungreased 2 quart
casserole dish and top each chop with some of the vegetable
mixture. Cover each chop with a slice of cheese. Cover dish
and bake in a 350 degrees oven for about 20 minutes or until pork
chops are done. Serves 6 to 8.

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