Memorial Day Recipes

Autumn Pork Chops

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Autumn Pork Chops

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A little bit of cheese and some fresh herbs put the finishing touches on these chops.

Ingredients

  • 4 pork chops, thick and fine
  • 1 1/2 tsp. salt
  • Dash freshly ground black pepper
  • Margarine or butter
  • 6 - 8 small onions or shallots
  • Approx 1/3 lb. chanterelles or mixed mushrooms
  • 1 Tbs. lemon juice
  • Scant 1/4 C. finely chopped parsley
  • 2 - 3 Tbs. finely chopped fresh herbs like Rosemary, basil and lemon balm
  • 4 slices strong, ripe cheese

Directions

Heat the oven to 475 degrees. Brown some fat in a frying pan. Make a cut in the fatty edge of the chops if you wish, then fry them for 3 - 5 minutes on each side. Sprinkle with half of the salt and pepper and transfer the pork chops to an ovenproof dish with high sides. Peel and coarsely chop the onions. Trim the mushrooms and cut in smaller pieces if large. Sautee onions and mushrooms well and sprinkle with remaining salt and pepper. Add lemon juice, parsley and the other herbs and pour this mixture on the pork chops. Put a slice of cheese on each chop and bake in the middle of the oven until the cheese has melted, about 8 - 10 minutes. Serve the pork chops with boiled potatoes or pasta and a tossed salad.

Yield: 4 servings

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