From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.


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