Pork Chops with Porcini Mushrooms From the Kitchen of Ernie Pomsel, 2003-10-28 Note from Mark: My uncle Ernie gave me this recipe when I found myself in posession of a large number of porchinni mushrooms. You use the porcini's to flavor the dish and other mushrooms. It tastes amazing!

Prep Time:  40 minutes Cook Time:  50 minutes Categories:  Dinner Yields:  4

Directions

1. Reconstitue the porcini mushrooms: Place in 2 cups lukewarm water. Let soak for 30-40 minutes. In the meantime, thinly slice white button mushrooms.
2. Lift out porcini mushrooms and squeeze like a sponge. Strain the soaking water and set aside.
3. Pick a good sized frying pan. Put in 1/2 the oil and heat to medium-high. When hot, brown the outside of the chops.
4. Add white wine to deglaze the pan, let simmer for 20 seconds, then use a spatula to scrape up the fond.
5. Add tomatoes, whipping cream and porcini mushrooms. Turn down heat to simmer. Cover pan slightly ajar, and cook for 45 minutes.
6. Put the saved mushroom water in a small sauce pan. Boil the hell out of it, down to 1/2 a cup.
7. Get out one more saute pan. Add remaining oil, heat to high. Put in sliced white mushrooms and stir. Add salt and pepper to taste. When the water has evaporated, add the saved porcini mushroom water. Heat on medium-high until all the water is gone. Take the pan off heat right away.
8. Add sauteed mushrooms to first pan. Cover again for 5 minutes.
9. Eat before you drool.