Yield
8 servings

How to Make It

Step 1

Sauté bacon in butter in a large heavy skillet. Add chops; sprinkle chops with salt and pepper. Cook over low heat 10 minutes, turning to brown both sides. Remove bacon and chops, using a slotted spoon. Reserve pan drippings in skillet. Add mushrooms, green onion, and parsley to pan drippings; cook 1 to 2 minutes. Stir in beef broth and wine. Cook 5 minutes over low heat.

Step 2

Remove from heat. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return to low heat; cook, stirring constantly, until thickened and smooth. Return chops and bacon to sauce; stir in lemon juice. Remove chops to a serving platter. Spoon gravy over chops to serve.

Oxmoor House Homestyle Recipes

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