Has anyone made the 'Pork Chops with Creamy Porcini Sauce'??

[Teresa]

I am planning to make this, but cannot find any reviews of this recipe from Nov, 2000. Any opinions would be welcome. Thanks.

[Peggy]

Teresa,

I posted a review of this recipe back in November. The mushroom flavor was very intense and the sauce delicious. The problem I had was after the hour of cooking the sauce had thickened and was very creamy. After I stirred it and put it back into the oven to finish cooking, the sauce curdled. It still tasted good but wasn't particularly attractive. I must admit, I made it without a clay pot. I just used a regular baking dish. This could explain the problem. I also would add that I think the recipe bakes the pork too long. I would shorten the cooking time.

Hope this helps you!

Peggy

[Wienie]

Teresa, hope this isn't too late.
I made this recipe and did use the clay pot. It was great. My husband liked it also and he's not a big mushroom nut. My only complaint was that the sauce got very thick near the end of cooking. I probably should have checked it throughout and added a bit more liquid. Otherwise, I would definately make this again.
Hope you enjoy it.
Jeanne

[Teresa]

Thanks for the feedback, only I decided to make it before I read these comments. I did use a Romertoff(sp?) pot and was not completely satisfied with the result. The mushroom sauce was thick but not creamy at all. The pot has ridges on the bottom and I found all the flour congealed there instead of mixing with the sauce. I suppose that I could cook the flour and milk mixture a little before adding to the pot to be sure that it didn't go to the bottom again. We also found that the pork was very dry (overcooked). Despite all this I might give it a try again because the sauce was so flvourful. Fix the sauce and cook less time.