How to make it

  • First of all, place the porcini mushrooms in a bowl, pour over enough boiling water just to cover them, then leave them to soak for 10 minutes.
  • Then place a sheet of foil (large enough to wrap the chops in) in a roasting tin.
  • In a cast iron skillet grill the chops to a nice, nutty, golden colour on both sides. As you brown them, transfer them on to the foil, then season each one with salt and freshly milled black pepper. See Photo
  • Now fry the mushrooms in butter and olive oil. Season with salt, pepper and thyme. Drain the porcini, squeeze out any excess moisture, then chop them small and add them to the fresh mushrooms. Add the wine. Let the wine evaporate and the mushrooms are ready. Taste the mushroom sauce and add salt if needed. See Photo
  • Now spoon the mixture over the pork chops, then, finally, top each one with a large blob of creme fraiche. See Photo
  • Wrap up loosely in the foil, sealing securely, but leaving some space between the chops and the foil.
  • Bake in a medium heat oven (375F/180C) for about 30 minutes.
  • (I would take a pick half the way through to make sure the creme fraiche is melting properly over the chops. If not just give it a help with a fork)
Pork in foil   Close
Pork with mushrooms   Close
Creme fraiche   Close

Reviews & Comments 2

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  • kristopher 5 years ago
    Oh yes. You had me with porcini + creme fraiche!
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  • chuckieb 5 years ago
    That looks incredible! I wanna go to a Mushroom Market! How fun is that? :)
    Was this review helpful? Yes Flag

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