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Recipe for :

Pork Chops with Asparagus and Morels
 

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.

Ingredients

1/4 oz. dried morel mushrooms (or other dried mushrooms)
3/4 lb. asparagus, ends trimmed, cut into 1 1/2 inch lengths
2 Tblsp. extra virgin olive oil
6 center cut pork chops, each about 6 oz. and 1 inch thick,
trimmed of excess fat
Salt and freshly ground black pepper
1 1/2 cups chicken stock
1/2 lb. fresh morel mushrooms (or other dried mushrooms) halved
1 tsp. chopped fresh thyme
Thyme sprigs as a garnish
Method

In a small bowl, combine 1/2 cup boiling water and the dried morels. Let cool to room temperature, about 20 minutes. Line a strainer with cheesecloth and drain the mushrooms. Chop the mushrooms and reserve the mushrooms and their liquid separately.

Bring a saucepan of salted water to a boil and add the asparagus. Cook until tender, yet crisp 3 - 5 minutes. Drain and reserve.

In a frying pan large enough to hold the chops in a single layer without crowding, warm 1 tablespoon of the olive oil over medium heat. Add the chops and cook, uncovered for 5 minutes. Turn them over and season with salt and pepper. Reduce the heat to medium low and continue to cook uncovered turning occasionally until golden and firm to the touch about 8 - 9 minutes longer. Remove from the pan, place on a warm platter and cover with aluminum foil.

Pour the chicken stock into a saucepan and boil rapidly to reduce by half. Set aside. In the frying pan used to cook the chops, hat the remaining 1 tablespoon olive oil over medium high heat. Add the fresh and dried morels and cook until the fresh mushrooms are tender 3 - 4 minutes. Remove the mushrooms from the pan and reserve with the pork. Turn the heat to high and add the chicken stock, thyme and mushroom liquid and reduce until it thickens slightly 3 - 5 minutes. Add the reserved asparagus and warm for 1 minute.

Place the chops on individual plates and divide the sauce, asparagus and mushrooms over the top. Garnish with thyme sprigs and serve.

Serves 6

Shirley Cline

 
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