Pork And Chanterelles With Tomato Sauce Recipe - Cooking Index
Excellent when served over linguine or fettuccine, with a side dish of fresh vegetables.
Type: Pork, Vegetables1/4 cup | 36g / 1.3oz | Freshly-grated Parmesan cheese |
1 cup | 146g / 5.1oz | French bread crumbs |
1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
4 | One-inch-thick pork chops | |
1 | Egg - beaten | |
1 tablespoon | 15ml | Mild vegetable oil |
1 tablespoon | 15ml | Butter |
1/2 lb | 227g / 8oz | Chanterelles* - chopped |
1 cup | 237ml | Tomato sauce |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1/4 cup | 59ml | Dry vermouth |
* 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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