Chef Lou's Vanilla Pork Chops
6 boneless pork cutlets, 2 oz each
1 cup flour mixed w/salt & pepper, to taste
2 eggs + 1/2 cup milk whipped together
30 vanilla wafers, ground up in food processor fine
3 tablespoons vegetable oil
1 cup prepared mustard sauce (see below)
Dredge pork in seasoned flour.
Shake off excess flour.
Dip pork into egg & milk mixture, then coat in vanilla wafer crumbs.
Sauté pork chops in vegetable oil in sauté pan over medium heat for about 1 minute each side.
Do not cook on high heat or you will burn the crumbs, because the wafers have a high sugar content.
Remove pork from pan and set aside. Keep warm.
Pour mustard sauce on plate, lay pork cutlets on sauce, garnish with onions, and serve.
1 cup sour cream
1/3 cup beef broth or beef consomme
1 tablespoon spicy brown mustard
Hot sauce to taste
Mix together all ingredients and refrigerate until ready to serve
1 pound thinly sliced onions
3 tablespoons butter
1 teaspoon sugar
Salt & pepper to taste
In a large skillet, melt the butter over medium-high heat.
Add the onions and salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
Stir in the sugar and cook, scraping the bottom of the pan frequently, until the onions are golden brown, about 10-15 minutes.