Title: Pork Chops Baked in Cream
Categories: Entree Pork British
Yield: 4 Servings

4		Pork chops, thick
2	tb	Butter
1/2	lb	Mushrooms; finely chopped
1	tb	Lemon juice
1	tb	Flour
		S&P
		Thyme or Oregano
4	tb	Double cream
		Parsley; finely chopped
		Oil - for brushing foil

Trim excess fat from good sized chops. Saute them in butter until golden on both sides. Remove from heat. Spoon off most of the fat from the pan leaving about the original quantity. Saute mushrooms in this until soft. Stir in lemon juice, sprinkle with flour and cook until slightly thickened and almost dry. Season carefully with salt & freshly ground black pepper. Rub chops with a little dried thyme or oregano, and season to taste with salt & pepper. Cut pieces of aluminium foil into heart shapes large enough to wrap a pork chop completely. Brush with oil, place a chop on one half, cover with mushrooms duxelles, and pour 1 tb of cream over each chop. Sprinkle with parsley, fold the foil shape over and seal edges well by crimpling them together. Place foil packets on a baking sheet and bake in a slow oven (325F, 160C) until the chops are tender, 45 to 60 mins.

Recipe "Great dishes of the World", Robert Carrier Mmed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 04 Jun 97 National Cooking Echo Ä

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