Pork And Chanterelles With Tomato Sauce

Recipe Ingredients

1/4 cup	36g / 1.3oz	Freshly-grated Parmesan cheese
1 cup	146g / 5.1oz	French bread crumbs
1/4 cup	36g / 1.3oz	Chopped fresh parsley
4		One-inch-thick pork chops
1		Egg - beaten
1 tablespoon	15ml	Mild vegetable oil
1 tablespoon	15ml	Butter
1/2 lb	227g / 8oz	Chanterelles* - chopped
1 cup	237ml	Tomato sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Dry vermouth

Recipe Instructions

* Alternate Mushrooms: Hedgehog Mushroom, Shaggy Parasol Mushroom

Mix together the Parmesan cheese, bread crumbs, and parsley. Trim the fat from the chops. Dip the chops in the egg and then in the Parmesan cheese mixture. Brown on both sides. Place the chops in a baking dish.

Heat the oil and butter in a saute pan or skillet. Cook the chanterelles for 5 minutes. Add the tomato sauce and cook 7 minutes more. Season with salt and pepper.

Pour the mushrooms and sauce over the chops in the baking dish. Add the vermouth. Bake in a preheated 350 degree oven until tender, about 1 hour.

This recipe yields 4 main course servings.

Source:
Wild About Mushrooms by Louise Freedman

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