Preparation:
1. Trim fat from chops. Put fat into heavy skillet. Cook 10 minutes over low heat; remove fat pieces, but leave rendered fat in pan.
2. Sprinkle chops with salt and pepper. Add to pan along with the whole mushrooms. Cook 15 minutes, turning chops once and stirring mushrooms often.
3. Remove chops and mushrooms onto warm platter. Keep warm.
4. Add wine and mustard to pan, bring to a boil. Add cream. Whisk until a smooth, slightly thickened sauce forms.
5. Pour sauce over the chops and mushrooms. Sprinkle with parsley before serving. |
