In a skillet, heat a bit of butter and oil over medium-high heat.
Brown chops about 5 minutes per side.
Transfer to a plate and keep warm in the oven. In a large skillet, add enough oil to cover the bottom and heat over medium-high heat.
Cook garlic until golden. Add mushrooms and cumin, and stir-fry for 2 minutes. Stir in salt, pepper and lemon juice, and cook a few seconds longer.
Spoon sautéed wild mushrooms over the chops and serve with some mesclun.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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