Recipes | Uncategorized

Pork Chops Baked with Cream and Tarragon

The perfect dish for an informal dinner party, Pork Chops Baked with Cream and Tarragon is easy to prepare and you can just forget about it while it is cooking. Serve the chops wrapped in the foil, accompanied by croquette potatoes and minted peas. A chilled bottle of Liebfrau-milch would be an excellent accompaniment.

2 teaspoons vegetable oil

6 large pork chops

1 teaspoon salt

2 teaspoon black pepper

1 tablespoon finely chopped fresh tarragon or

1 teaspoon dried tarragon

2 oz. butter

1 medium-sized onion, finely chopped

10 oz. button mushrooms, wiped clean and finely chopped

1 tablespoon flour

6 tablespoons double cream

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Cut out 6 pieces of aluminium foil, approximately 6-inches by 10-inches, or large enough to completely wrap around a pork chop. Using a pastry brush, coat one side of each piece of foil with a little oil. Set aside.

Place the pork chops on a board and rub them all over with the salt, pepper and tarragon. Set aside.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the pork chops, three at a time, and cook for 5 minutes on each side, or until they are golden brown all over.

With tongs, transfer the chops to a plate and set aside.

Pour off all but 2 tablespoons of the fat in the frying-pan. Place the pan over moderate heat. Add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the mushrooms and cook for 3 minutes, stirring occasionally. Stir in the flour and cook for 30 seconds.

Remove the pan from the heat and gradually add the cream, stirring constantly. Return the pan to moderate heat and cook the onion and mushroom mix-ture for 1 minute, stirring constantly. Remove the pan from the heat. Set aside.

Place one chop in the middle of each piece of aluminium foil. Cover each chop with two tablespoons of the mushroom mixture. Carefully bring together the edges of the foil and seal the parcel by folding the edges over.

Arrange the parcels on a baking sheet and bake in the oven for 1 to 1 ½ hours or until the chops are thoroughly cooked and tender. Remove the baking sheet from the oven. Serve the pork immediately in the aluminium foil.

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