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1
Preheat oven to 425 degrees.
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2
Chop the mushrooms finely on a flat surface with a heavy knife.
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3
Melt 2 tablespoons of the butter in a skillet.
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4
Add the onions and cook, stirring until wilted.
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5
Add the mushrooms, lemon juice and salt and pepper.
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6
Cook, stirring over medium-high heat until the mushrooms become fairly dry.
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7
Set aside.
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8
For the cheese sauce, melt 2 tablespoons of the butter in a saucepan and add the flour.
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9
Cook, stirring briefly, without browning.
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10
Add the milk, stirring rapidly with a whisk.
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11
When blended and smooth, add the cream, nutmeg, cayenne and salt and pepper.
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12
Bring to a boil and simmer for 5 minutes, stirring.
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13
Remove from heat and add half the grated cheese.
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14
Set aside.
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15
Sprinkle the chops with salt and pepper.
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16
Melt the remaining butter in a large heavy skillet.
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17
Add the chops and cook over medium-high heat for about 6 minutes or until nicely browned.
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18
Turn and cook 6 more minutes or until nicely browned.
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19
Transfer the chops to a baking dish large enough to hold the chops in one layer.
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20
Spoon equal portions of the mushroom mixture over each chop.
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21
Smooth it over.
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22
Meanwhile, for the wine sauce, pour off the fat from the skillet, add the shallots, cook, stirring briefly, then add the wine and the chicken broth.
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23
Bring to a boil, stirring to dissolve the brown particles that cling to the bottom of the skillet.
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24
Reduce by half, pour the sauce into a small saucepan and set aside.
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25
Add the beaten egg yolk to the cheese sauce and stir to blend.
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26
Spoon equal portions of the sauce over the chops.
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27
Sprinkle with the remaining cheese.
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28
Place the chops in the oven and bake for 10 minutes.
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29
Run the dish briefly under the broiler until it is nicely browned, if necessary.
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30
To serve, reheat the wine sauce, place each chop on a plate, pour the wine sauce and vegetables around the meat.
