Braised Pork Chops with Tomatoes, Cream, and Porcini Mushrooms
Thick cut pork chops are browned then slowly simmered in a sauce of tomatoes, white wine, porcini and white button mushrooms and cream.
This dish was a great dinner for the cold, rainy weather we had today in St. Louis. All the ingredients meld together for a sauce that is not too thick or rich but a nice compliment to the tender pork. I served this pork dish on top of a pile of smashed potatoes. It was a satisfying meal. Everyone asked for seconds. Once again we have simple techniques creating wonderful flavors.
Question: If Italians taught the French how to cook, why did the French make the process so complicated?
*Because France has been attemping to crawl out from under the culinary shadow of Italy for centuries. They’ve tried to fool us into believing that fussy is better. This may be why they all wear those impossibly tall toques. Would it be unladylike of me to suggest they are trying to compensate for more than just their cuisine?
* Tongue planted firmly in cheek.
You ladies crack me up. 🙂
The pork chops look delicious…just the title makes me drool.
PS: I’d take homey Italian food over fussy French food any day.
I made this last night for friends. Served it over creamy polenta jacked up with lots of parmigiano-reggiano. It was delicious, really good. After they finished the chops they went back for more polenta and sauce.