Pound pork loin chops to 1/4” thickness. You will probably need to cut the loin chops as they will be to thick. Dredge pounded pork in the egg wash first and then through the bread crumbs/seasoning mixture. In a hot large skillet add 2 Tbsp olive oil and 2 Tbsp butter. Cook pork to just done, about 1.5-2 minutes each side. Remove to a serving platter and cover.

Add mushrooms and cook until browned. Add the shallot, jalapeño, salt and pepper, and cook to soften. Add garlic and cook 1 minute. Now the fun part. On low heat add brandy, and tilt the pan to ignite the alcohol. Warning: flames can be high so be careful. Use a long match if you don’t have a gas stove.

When flames die out add beef broth, cream, lemon juice and mustard. Bring to a simmer and cook for 5 minutes. Add sour cream and corn starch slurry and mix in. Add butter pieces and mix in. Taste and add salt or pepper if needed. If the sauce needs to be thickened more add additional corn starch slurry.

Pour mushroom sauce over the pork and reserve some to serve with the meal. Garnish with green onions. Plate and enjoy. Rice is a great sitde with this pork.