Recipe - Pork Chops With Wild Mushrooms

2 teaspoon Oil
2 Thick pork rib chops;
(1inch)
One half cup Chicken stock
One fourth cup Madeira
One half pound Assorted wild mushrooms
2 teaspoon Butter
Splash of cream
2 tablespoon Fines herbes; (mixture of
equal
; parts chopped
; chives, chervil,
; parsley, and
; tarragon)

Preheat oven to 400 degrees. Heat 2 teaspoons oil in a heavy skillet over
mediumhigh heat. Sprinkle pork with salt and pepper. Add pork to the
skillet and saute until brown, about 3 minutes per side. Remove from heat
and transfer the pork to a square baking dish. Add the chicken stock and
madeira to the skillet. Place over mediumhigh heat. Boil until reduced by
half, scraping up browned bits, about 6 minutes. Pour over the pork.

Clean and slice the mushrooms. Heat 2 teaspoons butter in the pork skillet.
Add mushrooms to the skillet and saute until softened and brown.

Bake pork until tender, about 25 minutes.

Transfer pork chops to serving plates. Place sauce over heat. Add mushrooms
and a splash of cream into the sauce and bring to a boil. Stir the fines
herbes into the sauce just before serving, reserving some to sprinkle over
the pork chops. Spoon sauce over the pork chops. Sprinkle with more fines
herbes.

Yield: 2