For ➏6 large pork loin chops, 225 g each
10 g dried porcini mushrooms
20 cl crème fraîche
50 g butter
1 ts chopped fresh thyme, plus 6 sprigs, to garnish
350 g dark-gilled, open-cap mushrooms
juice 1 large lemon
1½ tbs plain flour
salt & freshly milled black pepper
Preheat the oven to 180°C.
Place the porcini mushrooms in a bowl, pour on enough boiling water just to cover them, then leave them to soak for 20 m. Then place a sheet of foil (large enough to wrap the chops in) in the roasting oven tin.
In a large frying pan, melt the butter and fry the chops to a golden colour on both sides. Transfer them on to the foil, season with salt and freshly milled black pepper and sprinkle on the thyme.
Chop the open-cap mushrooms roughly and fry them in the same pan you browned the meat in, adding a little more butter if needed. When the juices start to run, drain the porcini, squeeze out any excess moisture, then chop them small and add them to the fresh mushrooms along with the lemon juice. Let the lemon juice bubble for about 1 m, sprinkle in the flour and stir with a wooden spoon.
Spoon the mixture over the pork chops, then, finally, top each one with a large blob of crème fraîche. Place a sprig of thyme on each, then wrap up loosely in the foil, sealing securely, but leaving some space between the chops and the foil. Then bake in the oven for 1 h exactly.
Serve the chops with all the juices poured over and garnish with the sprigs of thyme. Add some baked potatoes.
Place the porcini mushrooms in a bowl, pour on enough boiling water just to cover them, then leave them to soak for 20 m. Then place a sheet of foil (large enough to wrap the chops in) in the roasting oven tin.
In a large frying pan, melt the butter and fry the chops to a golden colour on both sides. Transfer them on to the foil, season with salt and freshly milled black pepper and sprinkle on the thyme.
Chop the open-cap mushrooms roughly and fry them in the same pan you browned the meat in, adding a little more butter if needed. When the juices start to run, drain the porcini, squeeze out any excess moisture, then chop them small and add them to the fresh mushrooms along with the lemon juice. Let the lemon juice bubble for about 1 m, sprinkle in the flour and stir with a wooden spoon.
Spoon the mixture over the pork chops, then, finally, top each one with a large blob of crème fraîche. Place a sprig of thyme on each, then wrap up loosely in the foil, sealing securely, but leaving some space between the chops and the foil. Then bake in the oven for 1 h exactly.
Serve the chops with all the juices poured over and garnish with the sprigs of thyme. Add some baked potatoes.
