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?