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Berkshire Hog


Pork chops cooked in cream with mushrooms, onions and herbs.

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Berkshire Hog

4 Pork Chops, wiped and trimmed
285ml (½ pint) White Wine or Stock
150ml (¼ pint) Single Cream
110g (4oz) Mushrooms, wiped and sliced
25g (1oz) Butter
8 Button Onions, peeled
Bouquet Garni
1 tbsp Oil
1 tbsp Flour
Salt and Black Pepper

Heat the butter and oil in a frying pan. Add the pork chops and lightly brown on each side. Remove the pork, add the sliced onions and gently cook until golden. Add the wine (or stock) and bouquet garni. Return the pork to the frying pan. Bring to the boil. Cover and simmer gently for 45-60 minutes. Add the sliced mushrooms and cook for 10 minutes. Mix the flour with a little of the cream. Remove from the heat and stir in the mixture. Return to the boil and boil for 1 minute. Add the remaining of the cream, stirring well, but do not allow to boil Remove bouquet garni and adjust the seasoning. Garnish with of sprigs parsley.

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