| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Cklive21 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Oil |
| 2 |
|
Thick pork rib chops; (1-inch) |
| 1/2 |
c |
Chicken stock |
| 1/4 |
c |
Madeira |
| 1/2 |
lb |
Assorted wild mushrooms |
| 2 |
ts |
Butter |
|
|
Splash of cream |
| 2 |
tb |
Fines herbes; (mixture of equal |
|
|
; parts chopped |
|
|
; chives, chervil, |
|
|
; parsley, and |
|
|
; tarragon) |
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.
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