1 cup Riunite Lambrusco Emilia wine
1 1/2 lbs. pork chops(any cut)
8 ozs. mushrooms(any kind)
1/2-3/4 cup Italian seasoned bread crumbs
garlic salt/black pepper to taste
2-3 tbs. Extra Virgin Olive Oil
2 tbs. butter(not margarine)
Heat the EVOO between 300-350, dredge the chops in the breadcrumbs, place in EVOO and fry on both sides until almost done. Remove from pan and
add the wine. You can either ignite or just cook the alcohol out. Return chops to pan and cook on both sides until finished. Remove chops from pan and set in oven on warming temp to keep warm. There’ll be some wine left in the pan and drippings from the chops, which you want. Add 2 tbs. butter to pan and if needed, a little more EVOO. Melt the butter and then add the mushrooms, sprinkle with garlic salt/black pepper and sautee until finished. After finished, remove the chops from the oven, transfer them to plates and pour the mushroom mixture over them. You’ll be amazed at how simple and tasty this little concoction is.