Recipe - Pork Chops With Potatoes And Mushrooms

2 Eightounce Pork chops
Salt; to taste
Freshlyground black pepper;
to taste
2 Garlic cloves; cut in thin
slivers
1 tablespoon Oil
1 tablespoon White vinegar
One half cup White wine
2 Sprigs Fresh thyme
2 Bay leaves
20 small Parisian scooped potatoes;
see * Note
10 Morel mushroom caps; if
available
(if not 5 large shiitake
caps; split in
Half)
Chopped fresh parsley; for
garnish

* Note: Use a small scoop similar to a melon baller to 'carve' the
potatoes.

Preheat oven to 400 degrees. Season pork chops with salt and pepper. Using
a small knife, make 5 slits on each of the pork chops and insert a sliver
of garlic deep into each slit. In a cast iron skillet or ovenproof skillet
heat oil. Brown chops for 4 to 5 minutes on each side. Add vinegar, wine,
thyme, bay leaves, potatoes, and mushrooms. Place in the oven and cook for
15 to 18 minutes, or until potatoes are tender and brown, and pork is
cooked through but not dry. Remove from the pan and arrange on a platter.
Garnish with chopped parsley. This recipe yields 2