Champignons de Paris
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Côtelettes de Porc aux Champignons
"My doctor told me to stop having
intimate dinners for four.
Unless there are three other people."
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Gigi's Côtelettes de Porc aux Champignons
4 tablespoons butter
4 loin pork chops, seasoned with salt
and pepper to taste
1 onion, thinly sliced
1 carrot, thinly sliced
Bouquet garni *
1/2 cup Sauternes
1/2 cup chicken stock, broth, or bouillon
1/2 pound mushrooms, sliced
1 tablespoon flour
* Bouquet garni: parsley, thyme and
tied together in a cheesecloth bag
In 1 tablespoon butter in a large skillet, brown chops on both sides,
remove and set aside.
Drain the fat from the skillet. In the same skillet add 1 tablespoon
and in it sauté onion and carrot 5 minutes. Add bouquet garni. Top with
browned pork chops, add the wine and chicken stock. Bring the liquid
to a boil, cover the
skillet, and simmer over low heat 45 minutes, or until
the chops are fork-tender.
While the pork chops are cooking, prepare the mushrooms. In a
size skillet place 1 tablespoon butter and the sliced mushrooms. Sauté
stirring, for about 5 minutes, until they have given off their liquid
and most of it has
Remove the pork chops to a serving dish and discard the bouquet garni.
To the liquid in the skillet, add the mushrooms. Blend the remaining 1
with 1 tablespoon flour and add the mixture to the skil-
let. Cook, stirring, until the
sauce is thickened. Top the pork chops with
the mushroom sauce and serve. 4 servings.
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