| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Omaha |
|
6 |
Servings |
INGREDIENTS
| 6 |
|
Boneless (6 oz.) pork chops about 1 inch thick, thawed |
|
|
Flour |
| 4 |
tb |
Butter |
| 2 |
tb |
Oil |
| 1 |
|
Or more tsp. salt to taste |
| 1 |
ts |
Freshly ground pepper |
| 1/2 |
c |
White wine or stock |
| 1 |
lb |
Mushroom caps-little ones; if possible, or large ones, quartered |
| 5 |
tb |
Butter |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly ground pepper |
| 1 |
tb |
Worcestershire sauce |
| 2 |
tb |
Flour |
| 3/4 |
c |
Heavy cream |
INSTRUCTIONS
We have always been great lovers of mushrooms, wild and cultivated. This
dish was usually made with meadow or button mushrooms, but the cultivated
ones will fill in just as easily and be almost as good.
You will need two skillets for this dish-one for the chops and one for the
mushrooms. Flour the chops very lightly and brown them well in the butter
and oil over brisk heat. Season them, add the white wine, and reduce the
heat. Cover and simmer 10-15 minutes. Saute the mushroom caps in the butter
and season them with salt, pepper and Worcestershire sauce. Sprinkle with
flour, and then stir in the heavy cream. Continue to stir until lightly
thickened. Transfer the chops to a hot platter. Skim off excess fat from
the pan and pour the degreased pan juices into the mushrooms. Stir and
spoon over the chops. This is delicious served with fried hominy and a
salad. Serves 6.
Recipe by: James Beard for Omaha Steaks Posted to MC-Recipe Digest V1 #761
by C4 <c4@groupz.net> on Aug 26, 1997
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