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Ingredients :
3 tbsp45 mlRobin Hood® All-Purpose Flour
1clove garlic, minced
¼ cup50 mlgrated Parmesan cheese
2 tsp10 mlchopped fresh parsley
¼ tsp1 mleach salt and pepper
4pork chops (1½ lb/ 750 g total)
2 tbsp30 mlCrisco® Vegetable Oil
3 cups750 mlsliced button mushrooms
1 can354 mLCarnation® 2% Evaporated Partly Skimmed Milk
Directions :
1 : Reserve 1 tbsp (15 ml) of the flour. Combine remaining flour, garlic, cheese, parsley, salt and pepper in shallow dish. Dredge pork chops in mixture until coated.
2 : Heat 1 tbsp (15 ml) vegetable oil in large non-stick skillet over medium heat. Brown pork chops all over. Cover and cook, turning occasionally, about 8 minutes or until cooked through. Transfer to plate; tent with foil to keep warm.
3 : Heat remaining vegetable oil in skillet. Cook mushrooms 3 minutes or until softened. Stir in evaporated milk and reserved flour. Simmer, stirring, 3 minutes or until thickened. Serve sauce over pork chops.
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