1 teaspoon salt
2 teaspoons vegetable oil
2 pounds boneless pork loin, cut into 1/2 inch cubes
2 tablespoons vegetable oil
1 small onion, thinly sliced
2 tablespoons butter or margarine
1 cup chicken broth
2 tablespoons cornstarch
1 1/2 tablespoons chicken bouillon powder
1 cup milk
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Brown pork cubes in oil about 5 minutes, or until well browned. Pour in the 2 tablespoons oil, and saute 1 minute. Stir in the onion, butter, salt, and vegetable oil.
Add pork broth, cornstarch, and chicken bouillon, mix well. Place pork cubes in shallow baking dish. Sprinkle with bread crumbs, and pour soup over pork.
Bake uncovered in preheated oven until crust is golden brown, 20 minutes. Remove foil, and continue cooking 2 hours, uncovered. Roll pork breasts in bread crumbs, and place on cutting board (flesh side down). Place crusts on serving dishes.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven. Turn pork rolls over, and brush with egg. Pour tomato wine into skillet and stir in chicken broth and cornstarch. Bring to a boil, then reduce heat to medium-low. Cream together chicken bouillon and milk, beating until light and fluffy. Serve with chops or pork.