Pork chops with potatoes and mushrooms
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eight-ounce Pork chops | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | Garlic cloves; cut in thin slivers | |
| 1 | tablespoon | Oil |
| 1 | tablespoon | White vinegar |
| ½ | cup | White wine |
| 2 | Sprigs Fresh thyme | |
| 2 | Bay leaves | |
| 20 | smalls | Parisian scooped potatoes; see * Note |
| 10 | Morel mushroom caps; if available | |
| (if not 5 large shiitake caps; split in | ||
| Half) | ||
| Chopped fresh parsley; for garnish | ||
Directions
* Note: Use a small scoop similar to a melon baller to 'carve' the potatoes.
Preheat oven to 400 degrees. Season pork chops with salt and pepper. Using a small knife, make 5 slits on each of the pork chops and insert a sliver of garlic deep into each slit. In a cast iron skillet or oven-proof skillet heat oil. Brown chops for 4 to 5 minutes on each side. Add vinegar, wine, thyme, bay leaves, potatoes, and mushrooms. Place in the oven and cook for 15 to 18 minutes, or until potatoes are tender and brown, and pork is cooked through but not dry. Remove from the pan and arrange on a platter.
Garnish with chopped parsley. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2221 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-19-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.