FRENCHED PORK CHOPS STUFFED WITH MUSHROOMS

Ingredients:

6	pc	MONTEREY FRENCHED PORK CHOPS
		cooking oil, for deep-frying

Marinade

1	tsp	iodized rock salt
4	pc	calamansi
1	tsp	pepper

Mushroom Duxelles

200	grams	fresh button mushrooms, finely chopped
200	grams	fresh shiitake mushrooms, finely chopped
1 (80 grams)	pc	onion, chopped
2	tbsp	MAGNOLIA GOLD BUTTER
2	tbsp	cooking oil
		iodized fine salt and pepper to taste

Breading

1/2	cup	MAGNOLIA ALL PURPOSE FLOUR
3	pc	MAGNOLIA BROWN EGGS, beaten
1	cup	breadcrumbs

Procedure:

Marinate pork chops in salt, kalamansi and pepper. Set aside.
Sauté mushrooms and onions in butter and oil. Season with salt and pepper.
Make pockets in the pork chops and fill with mushroom duxelles.
Dredge in flour, dip in egg, and coat with breadcrumbs.
Deep-fry in hot oil. Drain excess oil on paper towels. Serve with gravy.

Makes 6 servings.

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