Suede chops with mushrooms
Instructions
Please find the mushrooms in warm water and dried fruit in tea.
In a pan heat two tablespoons of olive oil and 30 g of butter, saucepan, heat about 10 minutes chops per side, adjust the salt.
Retire and place on serving dish.
In the same Pan put two tablespoons of sugar, let it cook on open flame for a few minutes and before it begins to caramelize pour in the vinegar.
Stir and living flame, reduce the liquid by about half.
Add the drained nuts, hot broth, three juniper berries and bring to a boil for 5 minutes.
Remove the fruit and arrange around ribs.
Cooking Sauce amalgamated the remaining butter into pieces, add the mushrooms into thin slices, cover and Cook, adding a tablespoon of hot water at a time if necessary.
Adjust the salt, pour the mixture hot on mushroom pork chops and serve.
Accompanying wines: Alto Adige Cabernet DOC, "reserve" Tignanello Tuscany VdT, IGT Sicilia Duke Henry.
Ingredients and dosing for 4 persons
- 8 suede chops
- 16 prunes
- 16 dried apricots
- 40 g of dried porcini mushrooms
- 60 g of butter
- 10 cl of broth
- 10 cl of red wine vinegar
- 2 tablespoons of sugar
- 3 berries juniper
- Tea
- 2 tablespoons of olive oil
- Salt