Do not over cook. Repeat the above procedure for the remaining meat. Next, sear the mushrooms as you did above for the chops. Reserve meat and mushrooms warm. Add the beef stock and brown sugar to the sauce.
China hat to remove the leafs and large bits of residue.
Alternate Method Drain a 64 oz jar of Marinated Whole Mushrooms for the Portabella Mushrooms. Plate Presentation Ladle on 1 oz of sauce on a serving plate and arrange 3 - 4 chops with mushrooms on top of the sauce, serve with a serving of Basmati Fried Rice. Garnish with fresh mint leafs. In a cast iron skillet or over hot coals, sear the outside of the roast to seal in the juices. Add the beef stock and brown sugar to the sauce.