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Marinated Chops With Mushrooms Recipe
|Iamb best neck/Shoulder chops||1 1⁄2 Pound|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm)|
|Dried marjoram||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Ground black pepper||To Taste|
Calories 604 Calories from Fat 422
% Daily Value*
Total Fat 47 g72.3%
Saturated Fat 20.5 g102.4%
Trans Fat 0 g
Cholesterol 122 mg
Sodium 236.2 mg9.8%
Total Carbohydrates 7 g2.4%
Dietary Fiber 1.4 g5.8%
Sugars 3 g
Protein 30 g59.2%
Vitamin A 3.4% Vitamin C 7%
Calcium 7.4% Iron 21%
*Based on a 2000 Calorie diet
Mix marinade ingredients together, pour over chops, cover and leave in refrigerator for at least 8 hours.
To cook, lift chops out of marinade and fry in a frying pan (with lid) until browned on each side.
Pan should need no fat at this stage as oil in marinade coats the chops.
Lift chops out when browned.
Pour marinade through a strainer, reserve liquid and add onions to pan.
Saute onions over a low heat until soft, add butter and sliced mushrooms and cook a little longer.
Add liquid from marinade, bring to boil, return chops to pan and cover.
Simmer gently for 45 minutes or until chops are tender.
Sauce should be reduced but thicken with cornflour if desired.