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Pork Casseroles

Granny's Broccoli Pork Chops

4 pork chop cutlets 
1 egg -- beaten 
2 tablespoons milk 
2 teaspoons curry powder -- or more, to taste 
1/4 cup bread crumbs or crushed saltines 
butter 
1 package frozen broccoli (10 oz) -- thawed 
4 tomatoes -- sliced 
1/2 pound mushrooms -- sliced 
1/2 cup heavy cream 
cooked rice 
Pound cutlets with tenderizing hammer. Combine egg and milk. Blend together curry and bread crumbs. Dip cutlets in milk mixture, then dredge in crumbs to coat well. Melt a small amount of butter in frying pan and brown pork. Remove to a greased casserole dish. Surround cutlets with broccoli. Saute tomatoes and mushrooms in additional butter in frying pan. Layer on pork chops. Pour cream over all. Bake at 350 degrees for 45 minutes. Serve with hot cooked rice.
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