16 pork chops
salt and black pepper to taste
1 tablespoon of fresh or dried thyme leaves
7 tablespoons of melted butter
Sauce:
2 cups of dry white wine
1 cup of beef broth
1 cup of heavy cream
1 1/2 tablespoons of cornstarch
Tomatoes:
16 tomatoes, peeled and seeded, cut
1/3 cup of olive oil
2 cloves of garlic, mashed
1/2 cup of chopped fresh parsley
Mushrooms:
5 cups of whole mushrooms
5 tablespoons of olive oil
16 pork chops
salt and black pepper to taste
1 tablespoon of fresh or dried thyme leaves
7 tablespoons of melted butter
Sauce:
2 cups of dry white wine
1 cup of beef broth
1 cup of heavy cream
1 1/2 tablespoons of cornstarch
Tomatoes:
16 tomatoes, peeled and seeded, cut
1/3 cup of olive oil
2 cloves of garlic, mashed
1/2 cup of chopped fresh parsley
Mushrooms:
5 cups of whole mushrooms
5 tablespoons of olive oil
Season the pork chops with salt, black pepper, and thyme leaves
Place the butter in a baking dish and add the pork chops
Bake in a preheated oven at 375°F for 15 minutes
Flip the pork chops and bake for an additional 15 minutes
Remove the pork chops from the baking dish and place them in another dish, keeping it warm but not cooking anymore
Sauce:
Remove the juices that have formed on the pork chops and place them in a saucepan
Add the wine, beef broth, and heavy cream
Bring to a simmer and cook for 5 minutes
Add the cornstarch dissolved and stir constantly until the mixture starts to thicken
Tomatoes:
Heat the olive oil in a skillet
Add the garlic and sauté for 1 minute
Add the parsley and remove the garlic cloves
Add the tomatoes and heat through
Season with salt and black pepper to taste
Mushrooms:
Heat the olive oil in a skillet
Add the mushrooms and sauté until they are golden brown
To serve
Place the pork chops on individual plates or arrange them on a platter
Cover with the sauce
Place the tomatoes on one side of the pork chops and the mushrooms on the other side
Serve with boiled and fried potatoes.
