Pork Chops Baked with Wild Mushrooms and Creme Fraiche
This is quite simply the best recipe I've ever done for pork chops. Years ago I had to make do with just cultivated mushrooms and double cream, which always tended to separate in the cooking. Now, with the addition of porcini mushrooms and that heavenly ingredient crème fraîche, the recipe is even more wonderful.
|Oven temperatures and Conversions|
|Click here for information|
|You will need a roasting tin, approximately 14 x 12 inches (40 x 30 cm) and a large double sheet of foil.|
This recipe first appeared in Sainsbury’s Magazine (Guide to Meat Cookery).
First of all, place the porcini mushrooms in a bowl, pour on enough boiling water just to cover them, then leave them to soak for 20 minutes.
Then place a sheet of foil (large enough to wrap the chops in) in the roasting tin. Now, in a large frying pan, melt the butter and fry 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 and sprinkle on the thyme.
Now chop the open-cap mushrooms roughly and fry them in the same pan you browned the meat in, adding a little more butter if you think it needs it.
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 minute, then sprinkle in the flour and stir with a wooden spoon, absolutely ignoring what it looks like as all will be well in the end.
Now 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 hour exactly.
Serve the chops with all the delicious juices poured over and garnish with the sprigs of thyme.
As this is very rich you need to keep the vegetables quite simple.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Pork and milk may sound like an unusual combination of ingredients, but in fact the two have a very long association. Try this Italian classic and you'll soon understand why!
This is a great recipe. The confit goes equally well with crispy roast duck, and is brilliant served with a rough pork-based pâté.
Here, Delia lifts the humble pork chop into the realms of the sublime with a wonderfully easy Apple and Rosemary Confit - the apple sauce of the 21st century, maybe!
You won't believe quite how easy this recipe is: the traditional flavours of sage and apples complement the pork perfectly.
The last thing you want on a picnic is a pie that disintegrates which is why this one - which holds its shape well and is easy to slice - is perfectly portable.
Spicy jerk seasoning is a brilliant way to bring the sunshine taste of the Caribbean to everyday foods such as pork or chicken. The grilled pineapple salsa adds yet another tropical element to this summery recipe.
Delia loves braised sausages - and this glorious recipe reveals why: succulent pork complemented with apples and juniper create a brilliant winter warmer. Comfort food at its best.
Make sure the pork you use for this easy, and very quick, recipe is British pork.
Most Popular recipes
Meat Free Monday
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
27 Jan 2015 13:52
27 Jan 2015 12:01
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
27 Jan 2015 11:00
One is fun
02 Jan 2015 20:56
24 Jan 2015 06:48
25 Jan 2015 15:50