Cotellettes de Veau/Porc

This is a great recipe for thickly cut veal or pork chops

Feb 15, 2011

Brown chops in 1 oz butter + 1 oz olive oil, add salt and pepper to taste.
Remove chops to warm oven.
Sauce: In same pan saute 1 small chopped onion in remaining oil..add a bit of butter if necessary, as onion browns stir in 1/2 -1 tbs flour (no more).
Add 3 tbs dry sherry or marsala
Add 2 tbs dijon mustard.
Add 1/3 cup sliced mushrooms
Add 4 oz creme.
pinch salt and pepper.
1/2 tsp worcestshire.

Pour sauce over chops

notes: Susie's recipe.