I changed things up to make do with what I had on hand. I had 1" thick chops, so I coated them with a mixture of flour, salt and pepper. I used olive oil rather than bacon drippings, to brown the chops on all sides. (I did all this in a cast iron skillet.) After browning the chops I removed them to a plate, and made the sauce. I used a very sweet (dessert) wine, so I eliminated the need to add the sugar. I also substituted dried parsley for fresh. I had some canned mushrooms here (which was disappointing; I would have preferred fresh). None the less, I drained them and made them the last addition to the sauce, before adding the chops back in and spooning sauce over them. I popped the skillet in the oven for 30 minutes. In hind sight, I would have only popped them in for 20-25 minutes. Overall, this rendition of the recipes was quite good!
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