I wasn’t intending to blog about this one, but when I pulled these pork chops out of the oven I couldn’t help but want to take a photo! And it was such a simple dish to make I thought I’d whack it on the blog, mainly to share it but also so I could remember how to do it for next time.
2 pork chops
150g chestnut mushrooms, quartered
1 onion, finely sliced
200ml cider (about a wineglass full) preferable dry, non fizzy but any will do.
3 sprigs of thyme
600ml creme fraiche (full fat tastes better!)
1 tsp wholegrain mustard
Butter for frying
Preheat the oven to 180C.
Using a large frying pan fry the onions in a knob of butter until soft, remove from the pan, then turn up the heat high and fry the pork chops for a few minutes on either side.
Remove the pork from the pan and season generously with salt and pepper on both sides, add another knob of butter and fry the mushrooms and 2 sprigs of thyme until golden (a couple of minutes). Remove the mushrooms from the heat then add the cider to deglaze the pan. Let the cider simmer down to reduce by about ½ the initial volume, then add the cream, mustard and mix before adding the onions, mushrooms and pork back into the pan. Cover with foil and place in the oven for 20 minutes (You could transfer to an ovenproof dish if you are concerned about your frying pan going into the hot oven).
I served this with fresh mangetout and new potatoes seasoned and mixed with a little porcini and black truffle oil.