PORK CHOPS WITH MORELS

Pork Chops With Morels image

Provided by Moira Hodgson

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 1/2 ounces fresh morels
4 loin pork chops, 3/4- to 1-inch thick, trimmed of fat
2 tablespoons unsalted butter
1 tablespoon peanut oil
Coarse salt and freshly ground pepper to taste
3/4 cup dry sherry
1 cup heavy cream
Dash of lemon juice
1 tablespoon chopped fresh tarragon leaves

Steps:

Wash the morels in two to three changes of water. Pat them dry and cut them into halves or quarters, according to their size.
Preheat oven to 400 degrees. Fry chops in a small roasting pan for three minutes on each side in a tablespoon of butter and oil until each side is brown. Season with salt and pepper.
Pour the fat from the pan and place the chops and the pan in the oven for six to eight minutes. Remove the chops from the oven and keep them warm on a plate.
Make the sauce. Cook the morels in the remaining butter for three minutes. Add the sherry and reduce by half. Add the cream and simmer until the sauce has a velvety consistency. Correct seasoning and add lemon juice to taste. Place chops on a serving dish and reheat in the oven for two to three minutes. Add any juices released by the chops to the sauce. Pour sauce over and around chops, sprinkle with tarragon and serve.

Nutrition Facts : @context http, Calories 667, UnsaturatedFat 21 grams, Carbohydrate 6 grams, Fat 49 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 24 grams, Sodium 748 milligrams, Sugar 2 grams, TransFat 0 grams