Pork Chops With Morels

• 4 1/2 ounces fresh morels
• 4 loin pork chops, 3/4- to 1-inch thick, trimmed of fat
• 2 tablespoons unsalted butter
• 1 tablespoon peanut oil
• Coarse salt and freshly ground pepper to taste
• 3/4 cup dry sherry
• 1 cup heavy cream
• Dash of lemon juice
• 1 tablespoon chopped fresh tarragon leaves

1. Wash the morels in two to three changes of water.
2. Pat them dry and cut them into halves or quarters, according to their size.
3. Preheat oven to 400 degrees.
4. Fry chops in a small roasting pan for three minutes on each side in a tablespoon of butter and oil until each side is brown.
5. Season with salt and pepper.
6. Pour the fat from the pan and place the chops and the pan in the oven for six to eight minutes.
7. Remove the chops from the oven and keep them warm on a plate.
8. Make the sauce.
9. Cook the morels in the remaining butter for three minutes.
10. Add the sherry and reduce by half.
11. Add the cream and simmer until the sauce has a velvety consistency.
12. Correct seasoning and add lemon juice to taste.
13. Place chops on a serving dish and reheat in the oven for two to three minutes.
14. Add any juices released by the chops to the sauce.
15. Pour sauce over and around chops, sprinkle with tarragon and serve.

fresh morels, loin pork chops, unsalted butter, peanut oil, salt, sherry, heavy cream, lemon juice, tarragon

Taken from cooking.nytimes.com/recipes/3009 (may not work)