2

pork shoulder chops

1

Tbs

butter

1

large

onion; minced

1

cup

sliced fresh mushrooms

1

Tbs

flour

¾

cup

burgundy

1

egg yolk; beaten

2

Tbs

sour cream

¼

cup

milk

1

sauté pork in butter until brown, remove from skillet and place in shallow buttered baking dish. sauté onion and mushrooms, sprinkle with flour and salt and pepper. Blend in burgundy until thickened. Pour over pork, cover.

2

Bake 180°C oven 1 hour or simmer 45 minutes. Remove pork and keep warm. Blend into sauce the egg yolk, sour cream and milk. Cook and stir without boiling until thickened. Pour over pork.