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Pork And Chanterelles With Tomato Sauce

Excellent when served over linguine or fettuccine, with a side dish of fresh vegetables.

Type: Pork, Vegetables
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/4 cup 36g / 1.3ozFreshly-grated Parmesan cheese
1 cup 146g / 5.1ozFrench bread crumbs
1/4 cup 36g / 1.3ozChopped fresh parsley
4   One-inch-thick pork chops
1   Egg - beaten
1 tablespoon 15mlMild vegetable oil
1 tablespoon 15mlButter
1/2 lb 227g / 8ozChanterelles* - chopped
1 cup 237mlTomato sauce
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 59mlDry vermouth

Recipe Instructions

* Alternate Mushrooms: Hedgehog Mushroom, Shaggy Parasol Mushroom

Mix together the Parmesan cheese, bread crumbs, and parsley. Trim the fat from the chops. Dip the chops in the egg and then in the Parmesan cheese mixture. Brown on both sides. Place the chops in a baking dish.

Heat the oil and butter in a saute pan or skillet. Cook the chanterelles for 5 minutes. Add the tomato sauce and cook 7 minutes more. Season with salt and pepper.

Pour the mushrooms and sauce over the chops in the baking dish. Add the vermouth. Bake in a preheated 350 degree oven until tender, about 1 hour.

This recipe yields 4 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

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