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Pocket Pork Chops




Source of Recipe


Joanne


List of Ingredients




2 Tablespoons butter
4 large pork chops, boned
2 cups sliced mushrooms, cleaned (pick firm closed caps that
are 1 to 1 1/2 inches across)
2 Tablespoons lemon juice
Salt and pepper to taste
1/2 teaspoon dried thyme

1/2 cup heavy cream
Parsley, snipped, to garnish

Recipe



1. Preheat oven to 350 degrees.
2. In a medium saute pan, melt butter and brown the chops
on
both sides.
3. Transfer each one to a piece of heavy duty aluminum foil
large
enough to enclose the chops loosely.
4. Add mushrooms to the pan and saute quickly. Pour in
lemon juice.
5. Season the chops with salt, pepper and thyme. Spoon the
mushrooms and then the cream onto the chops.
6. Wrap chops securely in foil. Fold down ends to secure
the packets. Place the chops on a roasting pan and bake for
1 hour.

SERVES: 4