In 1 tablespoon butter in a large skillet, brown chops on both sides,
remove and set aside.
Drain the fat from the skillet. In the same skillet add 1 tablespoon butter
and in it sauté onion and carrot 5 minutes. Add bouquet garni. Top with
the browned pork chops, add the wine and chicken stock. Bring the liquid
to a boil, cover the skillet, and simmer over low heat 45 minutes, or until
the chops are fork-tender.
While the pork chops are cooking, prepare the mushrooms. In a medium-
size skillet place 1 tablespoon butter and the sliced mushrooms. Sauté
them, stirring, for about 5 minutes, until they have given off their liquid
and most of it has evaporated.
Remove the pork chops to a serving dish and discard the bouquet garni.
To the liquid in the skillet, add the mushrooms. Blend the remaining 1
tablespoon butter with 1 tablespoon flour and add the mixture to the skil-
let. Cook, stirring, until the sauce is thickened. Top the pork chops with
the mushroom sauce and serve. 4 servings.