Pork Loin Chops with Mushrooms

Peel and slice parsnips (turnips or linguine can be substituted). Boil in lightly salted water until soft. Drain and keep warm.

For Mushroom Stew: Clean and slice mushrooms, then saute in butter with garlic until lightly browned. Add the cream a little at a time and cook over medium-low heat until thickened.

Beat egg yolk and wine together. Add to mushrooms. Season to taste. Heat but do not boil or stew will curdle. Set aside.

Combine salt, pepper, bread crumbs and grated Parmesan. Dip meat slices in mixture.

In a skillet, pan-fry meat in butter over medium-high heat until golden brown on both sides and meat is cooked to your liking.

Place hot parsnip slices on a hot serving dish. Add tenderloin chops and mushroom stew. Sprinkle with parsley and serve.

VARIATION: For a thicker and richer sauce with a little bit more oomph, you can put about 2 tbsp sour cream in the sauce after the cream.