Pork Chump Chops With A Warm Mushroom Vinaigrette

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Gresham Machen

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

4		Chump chops
1		White cabbage
2		Bramley apples
4	oz	Butter
2		Cloves garlic, crushed
8	oz	Streaky bacon
8	oz	Button mushrooms
1	oz	Dried porcine mushrooms
3	T	Parsley, chopped
3	T	Cider vinegar
5	T	Oil, 5 to 6
		Salt and pepper

INSTRUCTIONS

Season the pork and seal in a frying pan until brown and place in the
oven until cooked through.  Slice the cabbage and apple finely and add
to a knob of butter in a  wok and stir fry until cooked - season with
salt and pepper.  Chop the bacon and fry off until golden brown.  Add
the sliced button mushrooms to the bacon until they colour then  add
the garlic.  Add the chopped porcine mushrooms and cook for a while
then add the  porcine stock (made with reconstituting the mushrooms
with boiling  water) allow to reduce for 5 minutes.  Add the vinegar,
salt, pepper and parsley and stir then add the oil.  Serve the chops on
top of the cabbage and apple and pour over the  mushroom vinaigrette.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1432 Calories From Fat: 1406 Total Fat: 159.6g Cholesterol: 243.8mg Sodium: 23.5mg Potassium: 147.7mg Carbohydrates: 3.2g Fiber: <1g Sugar: <1g Protein: 1.7g