Pork Chops with Mushroom Sauce

Equipment
Food Processor

Ingredients
3 tbs butter
450 grams button mushrooms
salt and freshly ground pepper
3/4  cup white wine
1 cup cream
2 tbs chopped parsley
3 tbs extra virgin olive oil
4 boneless pork chops approx 200 grams each
20 green beans
4 slices of Parma Prosciutto or bacon

In a fry pan over a medium heat warm the butter.  Slice the mushrooms and add them to the pan, sauté for 10 minutes or until browned and tender.  Season with salt and pepper. Deglaze with wine and cook until the liquid almost evaporates. Transfer the mushroom mixture to a food processor and puree for one minute.  Add the cream and parsley and pulse for a further 30 seconds or until smooth.  Season with salt and pepper to taste.  Set aside and keep warm.

In a large frying pan over a medium heat warm the olive oil, season the pork chops with salt and pepper and transfer to the pan and cook for 4 minutes on each side, or until desired doneness. Blanch beans in boiling salted water then wrap five beans in Prosciutto or bacon and while the pork is cooking, roast in the oven for 7 minutes.

To serve, make a pool of the mushroom sauce on 4 individual plates and arrange the pork chops on top.  Serve with the Prosciutto or bacon wrapped beans.

Serves 4
Degree of Difficulty 1