rosie_one
06-30-2005, 07:36 AM
This was a tasty, appealing everyday dinner. Thought I'd share it. :) I used boneless chops (1" thick) and also served roasted asparagus and a mixture of very ripe plums, blueberries and kiwi (gotta love those summer fruits!). The recipe is easily doubled.
* Exported from MasterCook *
PORK CHOPS WITH PECAN MOREL CREAM
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp. butter
1/2 cup onion -- diced
1 ounce morels, dried -- rehydrated in 1 cup warm water for 20 minutes
2 6 oz. pork chops -- 3/4 inch thick
1/4 cup mushroom broth -- reserved from morels
2 Tablespoons sherry
1/4 tsp. salt
Pepper to taste
1/4 cup heavy cream
1/4 cup pecans -- halved
3 tbsp. chopped fresh parsley -- optional
Heat butter in large skillet over medium heat until foaming. When foam subsides, add onions; saute until soft but not browned, (about 3 minutes). Put chops in skillet; increase heat to medium high. Sear until browned (3 minutes per side). It is best not to move the meat in the pan while it is searing Reduce to low heat, add mushrooms, the mushroom broth, sherry, salt and pepper to taste. Deglaze the pan and simmer, covered 10 to 12 minutes.
Remove the chops and set aside. Stir cream, pecans and parsley into sauce mixture; increase heat to medium high. Cook, uncovered, until sauce thickens (stir) about 10 minutes. Transfer chops to warmed serving platter, pour sauce over them. Serve immediately; good with rice or orzo.
Description:
"modified from cooks.com"
* Exported from MasterCook *
PORK CHOPS WITH PECAN MOREL CREAM
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp. butter
1/2 cup onion -- diced
1 ounce morels, dried -- rehydrated in 1 cup warm water for 20 minutes
2 6 oz. pork chops -- 3/4 inch thick
1/4 cup mushroom broth -- reserved from morels
2 Tablespoons sherry
1/4 tsp. salt
Pepper to taste
1/4 cup heavy cream
1/4 cup pecans -- halved
3 tbsp. chopped fresh parsley -- optional
Heat butter in large skillet over medium heat until foaming. When foam subsides, add onions; saute until soft but not browned, (about 3 minutes). Put chops in skillet; increase heat to medium high. Sear until browned (3 minutes per side). It is best not to move the meat in the pan while it is searing Reduce to low heat, add mushrooms, the mushroom broth, sherry, salt and pepper to taste. Deglaze the pan and simmer, covered 10 to 12 minutes.
Remove the chops and set aside. Stir cream, pecans and parsley into sauce mixture; increase heat to medium high. Cook, uncovered, until sauce thickens (stir) about 10 minutes. Transfer chops to warmed serving platter, pour sauce over them. Serve immediately; good with rice or orzo.
Description:
"modified from cooks.com"