Wine and mushroom pork chops
400-500 g pork chops, boneless
250 ml white wine
1 handful of dried porcini mushrooms
1 tablespoon of flour
200 g of white mushrooms (or porcini)
1 bay leaf
Salt and pepper to taste
Boiled rice and cheddar as a garnish
Rinse and dry the meat, then sear it briefly in a little oil. When it whitens, pour over the white wine. Season with salt and black pepper and dip in the bay leaf. Cover and simmer for 1 hour. If necessary, add hot water, just enough to cover the meat.
Then add the mushrooms (whole or in large pieces) and the dried porcini. If necessary, add water a second time. Continue simmering for a further 30 to 40 minutes or until the meat is tender. Thicken the sauce with 1 tablespoon of lightly browned flour (in a dry pan).
Serve the wine and mushroom pork chops with boiled rice, which can even be presented as a flower with a round of cheddar cheese.