INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees. Heat 2 teaspoons oil in a heavy skillet
over medium-high heat. Sprinkle pork with salt and pepper. Add pork  to
the skillet and saute until brown, about 3 minutes per side.  Remove
from heat and transfer the pork to a square baking dish. Add  the
chicken stock and madeira to the skillet. Place over medium-high  heat.
Boil until reduced by half, scraping up browned bits, about 6  minutes.
Pour over the pork.  Clean and slice the mushrooms. Heat 2 teaspoons
butter in the pork  skillet. Add mushrooms to the skillet and saute
until softened and  brown.  Bake pork until tender, about 25 minutes.
Transfer pork chops to serving plates. Place sauce over heat. Add
mushrooms and a splash of cream into the sauce and bring to a boil.
Stir the fines herbes into the sauce just before serving, reserving
some to sprinkle over the pork chops. Spoon sauce over the pork  chops.
Sprinkle with more fines herbes.  Yield: 2 servings  Converted by
MC_Buster.  Per serving: 221 Calories (kcal); 17g Total Fat; (95%
calories from  fat); 1g Protein; 1g Carbohydrate; 21mg Cholesterol;
1155mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 3  1/2 Fat; 0 Other Carbohydrates  Recipe by:
COOKING LIVE SHOW #CL9393  Converted by MM_Buster v2.0n.

A Message from our Provider:

“There’s a limit to God’s patience”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 690
Calories From Fat: 401
Total Fat: 44.5g
Cholesterol: 137.6mg
Sodium: 2849.6mg
Potassium: 1516mg
Carbohydrates: 7.5g
Fiber: <1g
Sugar: 4.3g
Protein: 59.8g