Ingredients

How to make it

  • Pre-heat oven to gas mark 4, 350 F (180C)
  • Place a large double sheet of cooking foil on a meat roastingtin, bearing in mind it must be large enough to wrap the chops in.
  • Now in a frying pan, brown the chops nicely on both sides in butter, and then transferthem onto the foil. Season each one with salt and freshly milled black pepper and a little thyme (I’m using dried mixed herbs)
  • Now chop the mushrooms roughly and fry them in the same pan in which the meat was browned, adding a little more butter if you think it needs it. Then pour in the lemon juice, let it bubble for a minute, then sprinkle in the flour and stir with a wooden spoon until you have a rather soggy-looking mushroom mixture. Don’t worry-it always looks awful at this stage.
  • Spoon the mixture over the pork chops, some on each, then spoon a little of the double cream over each one. Now wrap up loosely in foil, sealing it verysecurely, and bake them for 1 hour. Serve the chops with the delicious juices poured over. Since this is very rich, keep the accompanying vegetables fairly simple. A sprig or two of watercress beside each chop gives colour.
  • Note~ When this is cooked the cream takes on a slightly curdled appearance, this doesn’t in any way spoil the delicious flavour.
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Sprinkling of thyme   Close

Reviews & Comments 8

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    " It was excellent "
    jlv1023 ate it and said...
    Made these and I must say these were the BEST pork chops I have ever made. They were so tender and the taste was superb. Almost hated to end the dinner.
    My husband not a big pork eater, loved them and he even agreed they were the best ever.

    Thanks so much for the post.
    Janet

    P.S. had some aspargus left, and added them to the cooking, great flavors
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    " It was excellent "
    jlv1023 ate it and said...
    If it's a Mum recipe, how can we go bad. If your Mom cooked like mine, this has to be great,

    High 5"
    Janet
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    " It was excellent "
    lincolntoot ate it and said...
    Sounds yummmmm-I have a wheat allergy but will use rice flour instead and I know it will make a silky smooth sauce. Great post!
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  • cabincrazyone 6 years ago
    P.S. Keep up the great work with your step by step photos!!
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  • cabincrazyone 6 years ago
    I must make this dish! I sounds so yummy! :^)
    I don't think we have double cream available on this side of the pond. It's 48% milk fat, compared to our whipping cream which is 35%, I'm on the short end here.
    I wonder if I could use evaporated milk? If I remember right, it's not that high in milk fat.
    Have you ever tried coconut milk with this recipe?
    Thanks for the great post. I'm printing it. :^)
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  • lunasea 6 years ago
    These look so delicious! I can't wait to try them out - thanks for sharing...
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    " It was excellent "
    linebb956 ate it and said...
    I like... thanks!
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  • pat2me 6 years ago
    Yummmmm!
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