Serves: 4
Total Calories: 112

1 ounce dried porcini mushrooms
1 1/2 cups warm water
2 tablespoons olive oil
4 center-cut pork loin chops, about 1 inch thick
salt and freshly ground black pepper
1/2 cup dry red wine
1/4 cup heavy cream

1 Place the mushrooms in a bowl with the water. Let stand 30 minutes. Lift the mushrooms out of the liquid and rinse them well under running water, paying special attention to the base of the stems where soil collects. Drain, then chop fine. Pour the soaking liquid through a paper coffee filter-lined strainer into a bowl.

2 In a large skillet, heat the oil over medium heat. Pat the chops dry. Place the chops in the pan in a single layer. Cook until they are nicely browned, about 2 minutes. Turn the chops over with tongs and brown on the other side, about 1 to 2 minutes more. Sprinkle with salt and pepper. Transfer the chops to a plate.

3 Add the wine to the skillet and simmer 1 minute. Add the porcini and their soaking liquid. Reduce the heat to low. Simmer 5 to 10 minutes, or until the liquid is reduced. Stir in the cream and cook 5 minutes more.

4 Return the chops to the pan. Cook 5 minutes more, or until the chops are just cooked through and the sauce is thickened. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 112
Calories from Fat: 110

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