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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pork Chops with Cream and Mushrooms Recipe

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This recipe for Pork Chops with Cream and Mushrooms is from The Taglialatela Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large pork chops, trimmed of excess fat
2 oz butter (50 g)
2 tsp fresh chopped thyme or 1 level teaspoon dried thyme
12 oz mushrooms (350g)
juice of 1 large lemon
1 1/2 tbsp. plain flour
5 fl oz double cream (150 ml)
salt and fresh ground black pepper
Directions:
Directions:
Place a large double sheet of aluminum foil in a roasting pan (must be large enough to wrap the chops in)

Brown the chops on both sides in butter and then transfer onto the foil. Season each one with salt and black pepper and a little thyme.

Chop the mushrooms roughly and fry them in the same pan in which the meat was browned, adding a little more butter if you think it needs it. Pour in the lemon juice, let it bubble for a minute, then sprinkle in the flour and stir until you have a soggy looking mushroom mixture... ( it looks awful at this stage...) Spoon the mixture over the pork chops, some on each, then spoon a little of the double cream over each one. Now wrap up loosely in foil, sealing it very securely, and bake for 1 hour.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
another Delia Smith recipe

 

 

 

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