Combine 1 tbsp flour, sage and pepper. Coat pork chops with flour mixture. In skillet, cook chops in oil and butter over medium heat for 5-7 minutes per side or until juices run clear. Remove from heat and keep warm.
In the same skillet, saute mushrooms for 2 minutes. Place remaining 2 tbsp flour in a small bowl. Whisk in broth and sherry until smooth. Add to skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Reduce heat. Return pork to the pan. Heat through.
Originally Submitted
5/11/2009
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