My Italian secret pork chop recipe is better than the restaurant's version!

Forty years of recipes, made simple: https://aldobellini.com Your creamy mushroom sauce split into curds, the mushrooms went grey, and the chops underneath came out dry. That was never your fault: you were copying the restaurant version, thickened with flour, built on a stock cube and poured over an overcooked chop. My mother's version beat it every time for less money. It's a chestnut-coloured sauce, sweet with garlic and silky without any flour, around chops that stay juicy to the bone. I am Aldo Bellini. I spent forty years making this sauce the expensive way in restaurant kitchens, and my mother made it better for pennies, near Bologna.