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Pork Chop Bolognaise

4 pork chops
1 oz chopped mushrooms
3 oz grated cheese
juice of 2 to 3 lemons
1 egg
flour
breadcrumbs

Marinate the pork chops in the lemon juice for at least four hours,
turning occasionally. Dry them with a per towel, dip them in
flour, then beaten egg, and press breadcrumbs all over them. Fry
them for about five minutes, browning them on both sides; place
them in an earthenware dish or a small roasting tray, sprinkle the
mixed mushrooms and cheese on top, pour the lemon juice over them,
and bake in a moderate oven (180/350, gas mark 4) for thirty minutes.

I find the chops are best accompanied by new peas and small new
boiled potatoes, but that's just my choice.

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