| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Grains |
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 4 |
|
3/4-inch thick loin or rib pork chops |
|
|
Flour for dredging |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Shallots; minced |
| 8 |
|
White mushrooms; sliced thin |
| 1 |
c |
Dry white wine or dry vermouth |
| 1/2 |
c |
Chicken stock |
| 1/4 |
c |
Heavy cream |
| 1/4 |
ts |
Fresh thyme leaves or a pinch dried thyme; crumbled |
| 2 |
ts |
Coarse-grained mustard |
INSTRUCTIONS
Pat pork chops dry with paper towels and lightly dredge in seasoned flour.
Heat 1 tablespoon oil in a 10-inch non-stick skillet until hot but not
smoking and brown the chops on both sides. Remove the chops to a plate.
Heat the remaining 1 tablespoon oil in the skillet over moderate heat and
cook the shallots, stirring, until softened. Add mushrooms and saute over
moderately high heat, stirring, until liquid mushrooms give off is
evaporated. Add wine or vermouth and boil until liquid is reduced to about
4 tablespoons. Stir in stock, cream, thyme, and salt and pepper to taste
and return the pork chops to the pan. Cover and simmer just until the chops
are cook and the sauce is thickened. Stir in mustard and serve immediately.
Yield: 4 servings
Notes: Recipe adapted from Gourmet Magazine
Recipe by: Cooking live Show #9011
Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Dec 19, 1997
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