Subj : 10/15 Mushroom Day - 1
To   : All
From : Dave Drum
Date : Wed Oct 13 2021 19:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Chops w/Mushroom Bourbon Cream Sauce
 Categories: Pork, Dairy, Wine, Booze
      Yield: 4 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      2 tb Olive oil
      1 lb Button mushrooms; sliced
    1/4 c  Chopped onions
      2 lg Garlic cloves; chopped
    1/2 c  Dry white wine
      1 c  Chicken stock
    1/2 c  Heavy cream
    1/4 c  Bourbon whisky
           Salt & pepper

MMMMM---------------------------CHOPS--------------------------------
      1 lg Egg
      2 tb Water
      4    (8 oz) center-cut pork chops
           All purpose flour
      2 c  Fresh bread crumbs
      3 tb Olive oil or grapeseed oil
      2 tb Minced fresh basil
 
  Watch out. This mushroom bourbon cream sauce is so
  addictive, you'll want to eat it by the cupfuls.
  Mushrooms and onions browned, then cooked in wine
  reduction, then a reduction of stock and Bourbon,
  then cream. Basil is added at the very end. Oo la la.
  
  This recipe is from my father's recipe collection (cut
  out from magazines - can't tell which one this is from)
  We've made it a few times. The one thing you might have
  trouble with is getting the sauce to thicken. It takes
  a strong boil to reduce all of that liquid, but it's
  worth it.
  
  Prepare the sauce. Sauté onions, garlic, and mushrooms
  in 2 TB of oil in a large skillet on medium high heat
  until the mushrooms are browned - about 10-15 minutes.
  Add the wine, increase the heat to high, and boil down
  until the liquid is reduced to almost a glaze, about 4
  minutes. Add the chicken stock, and bourbon, boil until
  reduced by two thirds. Add the cream and simmer several
  minutes until the sauce thickens.
  
  Prepare the pork. Whisk an egg and 2 TB water in a
  shallow baking dish. Sprinkle both sides of pork chops
  with salt and pepper. Dip chops into the flour, then egg
  mixture, then breadcrumbs, coating completely.
  
  Heat olive or grapeseed oil in a large skillet over
  medium-high heat. Add the pork chops and cook until
  brown, about 4 minutes per side. Turn the chops one
  more time, lower the heat to low, cover, and cook an
  additional 5 minutes.
  
  Alternatively you can put the chops in a 400ºF/205ºC
  oven for 5-8 more minutes.
  
  When about to serve the pork, bring the sauce to a
  simmer and add the chopped basil to it. Season to taste
  with salt and fresh ground black pepper.
  
  Serves 4.
  
  Note: We like our pork still a little pink (and tender).
  What is important is the internal temperature of the
  meat, to kill any pathogens. Trichinosis hasn't been
  seen in domestic pork for over 50 years, and if it were
  there, it would be killed at 137ºF/59ºC. The California
  Uniform Retail Food Facilities Law calls for pork to be
  cooked to an internal temp of 145ºF/63ºC, the USDA
  recommends 160ºF/71ºC. If you cook your pork to 160,
  it will end up tasting like shoe leather. We generally
  take it off the heat at 140.
  
  FROM: http://simplyrecipes.com/recipes
  
  MM Format by Dave Drum - 15 August 2009
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Lost interest? It`s so bad I`ve lost apathy.
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