From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Preheat oven to 350 degrees.
2. In a frying pan, melt butter and brown the chops on both sides.
3. Transfer each one to a piece of aluminum foil large enough to enclose the chops loosely.
4. Add mushrooms to the pan and saute quickly. Pour in lemon juice. After 1 minute, stir in flour and cook for 1-2 minutes.
5. Season the chops with salt, pepper and thyme. Spoon the mushroom mixture and then the cream onto the chops.
6. Wrap chops securely in foil. Place the chops on a baking sheet or in a roasting pan and bake for 1 hour.
SERVES: 4
- 2 Tablespoons butter
- 4 1-inch large pork chops, boned
- 2 cups sliced button mushrooms
- Juice of 1/2 lemon
- 1 Tablespoon flour
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 4 Tablespoons heavy cream
- Parsley, chopped to garnish
TO PREPARE:
1. Preheat oven to 350 degrees.
2. In a frying pan, melt butter and brown the chops on both sides.
3. Transfer each one to a piece of aluminum foil large enough to enclose the chops loosely.
4. Add mushrooms to the pan and saute quickly. Pour in lemon juice. After 1 minute, stir in flour and cook for 1-2 minutes.
5. Season the chops with salt, pepper and thyme. Spoon the mushroom mixture and then the cream onto the chops.
6. Wrap chops securely in foil. Place the chops on a baking sheet or in a roasting pan and bake for 1 hour.
SERVES: 4
