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1
Put morels in a small mixing bowl and add hot water to cover.
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2
Let stand 30 minutes or longer.
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3
Drain the mushrooms and pat dry.
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4
Sprinkle chop with salt and pepper and set aside.
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5
Heat one tablespoon of the butter in a saucepan and add shallots.
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6
Cook briefly, stirring, and add the mushrooms.
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7
Cook, stirring, about 2 minutes.
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8
Add lemon juice and cover.
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9
Cook about 3 minutes.
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10
Add half the white wine, cover and cook 5 minutes.
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11
Add the cream, cover and cook about 15 minutes.
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12
Add salt and pepper and the Madeira wine.
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13
Swirl in 1 teaspoon butter.
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14
Set aside.
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15
Dredge chop in flour and shake off excess.
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16
Heat remaining 1 tablespoon butter in a small skillet and add the chop.
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17
Cook over moderately high heat until browned on one side, about 5 minutes.
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18
Turn the chop and cook about 15 minutes.
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19
Transfer chop to a warm platter.
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20
Pour off most of the fat from skillet and add remaining tablespoon of white wine.
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21
Stir to dissolve the brown particles that cling to bottom of the skillet.
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22
Add chicken broth and cook over relatively high heat until liquid is reduced by half.
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23
Spoon mushroom sauce into the skillet and stir to blend.
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24
Bring to a boil and add the chop.
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25
Turn the chop in the sauce.
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26
Serve chop with the sauce spooned over and with fine buttered noodles as accompanying dish.
