Description: Classic recipe in the far North for the Dunedain after their long treks.
Submitted by: LadyEowyn922 on 2012-06-11 15:10:06
Serves: 4-6
Prep Time: 30 min
Difficulty: Intermediate
Ingredients
1. 5-6 thin sliced pork chops (w/ or w/o bone).2. 1 10 oz package of mushrooms (any.)
3. 1 pint of whipping cream
4. 1/2 cup of Apple Cider Vinegar
5. 1/4 Cup Red Wine (Red Wine Vinegar works too)
6. 1 1/2 cups of washed baby carrots.
7. (Optional) 1/2 onion or green onions
8. 1 12 oz can of beef broth
9. 1/2 cup of flour
10. Salt and Pepper to taste
Instructions
1. Wash pork chops with water. Pierce with fork (like a baked potato) and season with salt and pepper.2. Flour both sides of pork chops.
3. Cook Pork chops on medium high with a bit of oil till done. Remove, drain excess oil and set aside.
4. Deglaze pan (large cast-iron skillet works best) using wine or vinegar.
5. Add chops back to skillet. Mix in beef broth, whipping cream, vinegar(s)/wine. Keep on low to medium high.
6. Wash carrots and mushrooms and slice finely (and onions if desired.) Toss in with pork chops.
7. Cook over medium low heat for at least 30 minutes, but I usually cook it for 45-to 60 minutes till the broth is like a thick gravy, it gives it the best flavor!