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Ингредиенты
- 1 1/2 ounce small dry morels (1 1/2 c.) (This will cost appx $22.00.)
- 2 c. boiling water
- 1 c. hazelnuts (about 5 ounce)
- 1/2 c. flour
- 2 lrg Large eggs four 6- to 8- ounce pork rib chops, pounded 1/3 inch thick salt and freshly grnd pepper
- 1/4 c. vegetable oil
- 2 Tbsp. unsalted butter
- 2 lrg shallots, thinly sliced
- 2 lrg garlic cloves, thinly sliced
- 2 Tbsp. cognac or possibly other brandy
- 3/4 c. heavy cream
Инструкции
- In a medium heatproof bowl, soak the morels in the boiling water till softened, about 30 min. Rub the morels to dislodge any grit, then lift them out of the soaking liquid and coarsely chop any large ones. Reserve the soaking liquid.
- Preheat the oven to 350 deg. Put the hazelnuts on a rimmed baking sheet and bake for about 12 min, or possibly till richly browned. Transfer the hazelnuts to a kitchen towel and let cold completely. Rub the nuts together in the towel to remove the skins, then coarsely chop. In a food processor, pulse the hazelnuts till a coarse pwdr. Leave the oven on.
- Spread the grnd hazelnuts and the flour in 2 shallow bowls. In a third shallow bowl, beat the Large eggs with a fork.
- Season the pork chops with salt and pepper. Dredge a pork chop first in the flour, shake off any excess, and then dip it in the egg. Coat the chop with the grnd hazelnuts and transfer it to a platter. Repeat with the remaining chops and coatings.
- In a large skillet, heat the oil till shimmering. Working in two batches, cook the chops over moderate heat till browned, about 3 min per side.
- Transfer the chops to a rimmed baking sheet and bake for about 4 min, or possibly till barely pink in the center.
- Meanwhile, wipe out the skillet with a paper towel. Add in the butter and heat over moderate heat. Reduce the heat to low. Add in the shallots and cook, stirring, till softened, about 4 min. Add in the garlic and cook till golden brown, about 3 min. Add in the brandy and carefully light with a long match. When the flames die down, add in the morels. Slowly pour in the reserved morel soaking liquid, stopping when you reach the grit. Simmer over moderately low heat till reduced to about 1/2 c., about 5 min. Add in the cream and simmer till thickened slightly, about 5 min. Season the sauce with salt and pepper.
- Set the pork chops on plates, spoon the morel sauce around them, and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 832g | |
| Calories 1640 | |
| Calories from Fat 1252 | 76% |
| Total Fat 143.73g | 180% |
| Saturated Fat 41.84g | 167% |
| Trans Fat 1.41g | |
| Cholesterol 184mg | 61% |
| Sodium 60mg | 3% |
| Potassium 640mg | 18% |
| Total Carbs 62.32g | 17% |
| Dietary Fiber 8.3g | 28% |
| Sugars 2.71g | 2% |
| Protein 17.92g | 29% |
