Mix plain flour and salt and pepper together in a bowl, I like to use a lot of pepper. Whisk the egg in another bowl.
Dip the chops in the egg and then coat well with the flour mixture, by pressing them in that.
Preheat the oven to 180 degrees C.
Melt the butter in a large frypan and add the chops. Lightly brown them. remove from the frypan (leave the butter there) and place on a shallow tray in the oven. Bake for 30 mins - or till done.
Meanwhile, chop the garlic, mushrooms and onions up fine.
Add the garlic to the same frypan the chops were cooked in, and fry for about 30 secs then remove.
Add the onion to the frypan and fry in the remaining butter then add the mushrooms. Fry these for about 3 minutes then add the remaining flour and stir this in well - you should have a large mass of mushroom and onion in the pan.
Add the chicken stock to the frypan slowly and stir until the gravy begins to thicken - you may need to add some more water or stock. Cook for around 15 minutes stirring the gravy till it is nice and thick.
When the chops are ready, serve them on mashed potatoes with the mushroom gravy poured over them.
We loved this recipe! I added some garlic and onion powder to the flour mixture along with a little bit of cayenne pepper. I served this over mashed potatoes. I cooked my chops about 20 minutes and they were done perfectly. Delicious - 25 May 2013
I skipped the egg because it didn't seem necessary, and the flour stuck just fine. My only complaint is 30 minutes in the oven yielded a drier chop, and my chops were decently thick. I would check the temperature to see if they are cooked through after 15-20 minutes. Served over redskin mashed potatoes with a side of Garlic Green Beans with Pine Nuts from this site. - 22 May 2013