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Mustard Pork Chops 1 egg white
6 shoulder pork chops, about 2 pounds
2 teaspoons of prepared mustard
1/2 to 2/3 cup of dry bread crumbs
1/2 teaspoon of tarragon
1/2 teaspoon of salt
2 tablespoons of vegetable oil
1 onion, sliced
3/4 cup of dry white wine
Beat the egg white, mustard and 1 tablespoon of water. Combine the bread crumbs, tarragon, and salt. Dip the chops in egg white mixture, then in bread crumb mixture, turning to coat both sides. Brown the chops in hot oil in skillet. Place in shallow microwave safe baking dish. Sauté onion in drippings in skillet and spoon over chops. Pour wine around the chops. Cover baking dish and cook at 75% microwave power for 23 - 25 minutes or until tender. Let stand 5 minutes before serving. Makes 6 servings
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