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1
Wash the fresh mushrooms rapidly under cold running water, then cut them into very thin slices.
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2
When the dried mushrooms have finished soaking, lift them out of the water with your hand or a slotted spoon.
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3
Line a strainer with a paper towel and filter the water the mushrooms soaked in by pouring it through the strainer into a bowl or beaker.
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4
Set it aside.
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5
Wash the porcini mushrooms in several changes of cold water until they are free of all grit, then cut them up into large pieces.
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6
Set aside.
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7
Put the butter and sage in a saute pan and turn on the heat to medium high.
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8
When the butter is hot, slip in as many chops at one time as will fit without overlapping.
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9
Brown them well on one side, then turn them and brown the other side.
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10
Continue to cook them, turning them once or twice more, for 3 to 4 minutes, until the meat is done.
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11
It should be pink and moist, but not raw.
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12
Add the wine, let it bubble for about half a minute, then transfer the chops to a platter, using a slotted spoon or spatula.
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13
Continue to let the wine bubble until it has evaporated completely, scraping the bottom of the pan meantime with a wooden spoon to loosen any browning residues.
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14
When the wine has evaporated, add the reconstituted dried mushrooms and their filtered liquid to the pan.
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15
Stir from time to time as the liquid evaporates.
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16
When all the liquid has boiled away, add the sliced fresh mushrooms and the chopped parsley.
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17
Stir well, add salt and several grindings of pepper, stir again, then lower the heat to medium and cover the pan.
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18
As the fresh mushrooms cook they will shed liquid.
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19
Continue to cook, stirring occasionally, until all the liquid has evaporated.
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20
Add the heavy cream, leave the pan uncovered, and cook the cream down until it is more creamy than runny.
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21
Sprinkle the chops on both sides with a little salt and ground pepper and return them to the pan.
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22
Keep them in the pan just long enough to heat them through and through, turning them once or twice.
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23
Serve promptly when they are done.
