|
|
 Pork chops cooked in cream with mushrooms, onions and herbs.  The original source of this receipt isn't known. Can you help? [email protected]Berkshire Hog 4 Pork Chops, wiped and trimmed 285ml (1/2 pint) White Wine or Stock 150ml (1/4 pint) Single Cream 110g (4oz) Mushrooms, wiped and sliced 25g (1oz) Butter 8 Button Onions, peeled Bouquet Garni 1 tbsp Oil 1 tbsp Flour Parsley Salt and Black Pepper Heat the butter and oil in a frying pan. Add the pork chops and lightly brown on each side. Remove the pork, add the sliced onions and gently cook until golden. Add the wine (or stock) and bouquet garni. Return the pork to the frying pan. Bring to the boil. Cover and simmer gently for 45-60 minutes. Add the sliced mushrooms and cook for 10 minutes. Mix the flour with a little of the cream. Remove from the heat and stir in the mixture. Return to the boil and boil for 1 minute. Add the remaining of the cream, stirring well, but do not allow to boil Remove bouquet garni and adjust the seasoning. Garnish with of sprigs parsley.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |