Junipered Pork Chops Recipe
Ingredients
| 90 g/3 1/2 oz butter | ||
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Medium, thinly sliced | |
| Carrot | 1 Large, scraped | |
| 775 ml/1 pint 6 fl oz dry white wine | ||
| Bouquet garni | 1 | |
| 4.5 kg/10 lb ham, soaked, boiled, drained, rind and excess fat removed | ||
| Onions spring | 2 , thinly sliced | |
| 500 g/1 lb mushrooms, thinly sliced | ||
| Flour | 2 Tablespoon | |
| 300 ml/10 fl oz double cream | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt 25 g/1 oz of the butter with the oil in a flameproof casserole.
Add the onion and carrot and fry until the onion is soft but not brown.
Stir in the wine, then add the bouquet garni.
Bring to the boil and simmer for 2 minutes.
Remove from the heat.
Place the ham in the casserole and baste it with the pan liquids.
Braise in a warm oven (170°C/325°F or Gas Mark 3) for 2 hours.
Baste the ham occasionally.
Meanwhile, make the sauce.
Melt 50 g/2 oz of the remaining butter in a sacuepan.
Add the spring onions and fry until they are soft.
Stir in the mushrooms and cook until they are lightly browned.
Remove from the heat.
Transfer the ham to a warmed serving dish or carving board.
Keep hot.
Strain the cooking liquid from the casserole into a saucepan.
Add the liquid from the pan of mushrooms.
Bring to the boil and boil until the liquid has reduced to about half the original quantity.
Blend the remaining butter with the flour to make a smooth paste (beurre manie).
Add this in small pieces to the cooking liquid.
Simmer, stirring, until thickened and smooth.
Stir in the mushroom mixture and the cream.
Heat through and serve with the ham.
Add the onion and carrot and fry until the onion is soft but not brown.
Stir in the wine, then add the bouquet garni.
Bring to the boil and simmer for 2 minutes.
Remove from the heat.
Place the ham in the casserole and baste it with the pan liquids.
Braise in a warm oven (170°C/325°F or Gas Mark 3) for 2 hours.
Baste the ham occasionally.
Meanwhile, make the sauce.
Melt 50 g/2 oz of the remaining butter in a sacuepan.
Add the spring onions and fry until they are soft.
Stir in the mushrooms and cook until they are lightly browned.
Remove from the heat.
Transfer the ham to a warmed serving dish or carving board.
Keep hot.
Strain the cooking liquid from the casserole into a saucepan.
Add the liquid from the pan of mushrooms.
Bring to the boil and boil until the liquid has reduced to about half the original quantity.
Blend the remaining butter with the flour to make a smooth paste (beurre manie).
Add this in small pieces to the cooking liquid.
Simmer, stirring, until thickened and smooth.
Stir in the mushroom mixture and the cream.
Heat through and serve with the ham.
Chef
