Chops with Mushroom for Valentine's Day
Ingredients: Friday, February 12, 2010
Where Did Term Bravo Zulu Come From
4 pork chops 2 cm thick
2 tablespoons olive oil
1 cup chicken broth concentrate
1 / 2 cup of port
18 oz mushrooms, Portobello mushrooms (equal of the 3), clean
2 tablespoons butter ¼ cup heavy cream 2 tablespoons
herbs, fresh (mixed with chives, parsley, tarragon and thyme) Salt
Pepper Preparation: Heat oil
in a skillet until hot. Season pork chops with salt and pepper and fry until well browned on both sides. Remove chops from pan and arrange them in a baking dish. Add the chicken stock and port wine to the pan and bring to a boil until reduced by half, scraping the pan with a wooden spoon, about 6 to 8 minutes. Pour the sauce over the pork. Take the pork chops in the preheated oven to 400 º F (200 º C) until tender, about 25 minutes. Cut the mushrooms into thin sheets. Melt the butter in the pan in the preparation of the pork and add the mushrooms. Cook until tender, stirring occasionally. Once the chops are tender, remove from pan and transfer them to a source or 2 courses. Place the sauce in a medium saucepan, add the mushrooms and cream and bring to boil. Adjust seasoning. Add herbs and mix just before serving.
If you want you can substitute pork for boneless chicken breasts.
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