8 boneless pork loin chops, 1" thick
1/2 c. flour, seasoned to taste with salt and pepper
3 eggs, beaten
2 c.bread crumbs (I am using fresh today from my leftover Italian Bread)
3 T. olive oil
3 T. butter
1/4 c. dry white wine
2 T. lemon juice
2 T. half and half
6 T. butter
Place each piece of pork in a plastic bag and pound with a meat mallet to 1/4" thickness. Place seasoned flour, eggs and bread crumbs into 3 separate shallow bowls. Dredge each piece of meat in the flour, then the eggs, then the crumbs. Set aside until all meat is prepared. Heat 3T oil and 3T butter together in a large saute pan over med high heat. Saute pork for 3-4 minutes on each side until golden brown. Keep warm in an oven or under a heat lamp.
Deglaze the pan with wine, scraping up any bits stuck to the pan. Add the lemon juice and simmer for a few minutes. Add the cream and simmer until reduced by half, about 1 or 2 minutes. Turn off heat and whisk in the 6 T. of butter, 1 T. at a time. Place a dollop of Mashed Potatoes on each plate, overlap slightly with the meat and pour sauce over both.