|Wipe off meat. Dredge with flour seasoned with salt and pepper. Heat olive oil in a skillet gradually until it browns a cube of white bread. Add the chops and let brown slowly on each side. Add meat stock or water. Cover and cook on low heat 1/2 hour or till tender. When half way through, add fresh mushrooms which have been cooked in salted water for 10 minutes or drained canned mushrooms|
caps. Stir wine into sauce. Let simmer for 5 minutes. Serve hot.