We based this dish on a recipe that used veal chops instead of pork. The source is Gui Gedda and Marie-Pierre Moine in The Provençal Cookbook, revised edition 2009, page 171. In addition to substituting pork for veal, we also used madeira instead of tawny port.
The preparation takes only 10 minutes, and the cooking time only 30 minutes. We leave it to the reader to make your own choices. Regardless of your choices, we bet the results will be an elegant dinner, just like we had! Bon appetit!
4 boneless pork chops
1/2 lb. button mushrooms
2 Tbsp soft unsalted butter
1/3 cup madeira
1/3 cup pine nuts
1/2 cup light cream or half and half
flat-leaf parsley leaves to garnish
- Wipe the mushrooms clean with damp paper towels, then slice them thinly.
- Place a large frying pan over medium-high heat, and melt the butter. Season the chops with salt and pepper, then cook in the hot butter for 10 minutes, turning once, until golden brown. Lift the chops onto a plate.
- Drain off any excess cooking fat, then put the chops back in the pan. Add the madeira and cook over medium heat, scraping up any browned bits from the pan, until bubbling.
- Pour in 1/2 cup water. Increase the heat a little and stir until simmering again. Stir in the mushrooms, then the pine nuts and cream.
- Reduce the heat to medium and cook, stirring occasionally, for 5 minutes or until the sauce thickens. Reduce the heat to low, partially cover the pan, and cook 10 minutes longer. Adjust the seasonings.
- Place the chops and mushrooms on a warmed serving platter and drizzle the sauce all over. Scatter parsley leaves over the top and serve at once.