Pork Chops Baked With Mushrooms
From gourmetana 9 years agoIngredients
- 2 thick cut pork chops shopping list
- 1 tbsp dried porcini shopping list
- 1 king trumpet mushroom, sliced shopping list
- 5 girolles mushrooms shopping list
- 1 tbsp butter shopping list
- 1 tbsp olive oil shopping list
- 3 tbsp white wine shopping list
- 1/4 tbsp dried thyme shopping list
- 2 big dollops of creme fraiche shopping list
- salt and pepper to taste shopping list
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
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Pork with mushrooms
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Creme fraiche
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