3 - 6 sirloin pork chops (these are chops with no bones!)
1 egg
1 cup Italian flavored dry bread crumbs
1/4 cup freshly grated Romano cheese
2 tablespoons olive oil
1 cup dry white wine
1 tablespoon butter
8 oz. sliced fresh mushrooms
1 teaspoon minced garlic
1 teaspoon each dried basil, oregano and parsley
salt and pepper, to taste

Preheat oven 350°F (325°F for glass) and coat 9x9 or 13x9-inch baking pan with olive oil or cooking spray. (I like using Pyrex glass).

In dish or pie pan, beat egg. In another, mix bread crumbs and grated cheese together. Dip cutlets in egg and dredge in crumb mixture. Place cutlets on plate and set aside. Heat large skillet, and when hot add 2 tablespoons olive oil and allow oil to heat. Lightly brown cutlets on both sides. Arrange in prepared baking pan.

To same skillet, add wine and stir quickly scraping up brown bits. Add butter, mushrooms, garlic, herbs, salt and pepper. Stir together 1 or 2 minutes. No need to completely cook mushrooms. Pour wine and mushroom mixture over and around cutlets in baking pan. Cover.

Bake 45 to 60 minutes. Check with fork for doneness at 45 minutes. Serve cutlets with remaining wine and mushroom sauce over tops.

Submitted by: Rose