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1
If dried morels are used, place them in a mixing bowl and add hot but not boiling water to cover.
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2
Let stand until the water is cool.
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3
Drain the morels and pat dry.
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4
If fresh mushrooms are used, slice them and set aside.
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5
Heat four tablespoons of the butter in a skillet over medium heat and add the shallots.
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6
Cook briefly, about half a minute, stirring, and add the mushrooms.
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7
Cook, shaking the skillet and stirring, about three minutes.
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8
Add the lemon juice, and cover and cook five minutes over low heat.
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9
Add two tablespoons of the white wine, and cover and cook over very low heat for five minutes.
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10
Add the cream, cover and cook over slightly higher heat about 10 minutes, stirring occasionally.
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11
At this point, the cream should be reduced and thickened.
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12
Add salt and pepper to taste and the Madeira or Sherry.
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13
Dredge the chops in the flour and shake off any excess.
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14
Heat the remaining butter and the oil in a heavy skillet large enough to hold the chops in one layer.
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15
Cook over relatively high heat about five minutes, or until nicely browned on one side.
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16
Turn and cook the chops about five to 10 minutes on the second side until they are just cooked through.
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17
Do not overcook or the chops will become dry.
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18
Remove the chops to a serving platter and keep them warm.
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19
Pour off most of the fat from the skillet.
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20
Add the remaining wine and cook briefly.
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21
Add the broth and cook over relatively high heat until reduced to about one-third cup.
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22
Add the mushrooms in cream sauce and blend.
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23
Pour over the chops and serve.
