Pork with Mushrooms
Ingredients
- 4 Pork Chops
- butter
- olive oil
- Handful of fresh herbs (thyme, marjoram, and sage)
- Zest and juice of a lemon
- 2 tablespoons flour
- 5 - 10 fl.oz. liquid coffee mate, or cream
Method
- Heat oven to 350deg F.
- Lay a large piece of tinfoil on a baking sheet, or roasting pan. You need the tinfoil to be big enough to enclose the chops in one layer and leave a little room for steam.
- Heat some oil and butter in a large frying pan, about a tablespoon of each. You need enough to brown the meat.
- Dry the pork chops and brown in the frying pan. When brown use a slotted spoon to move them to the tinfoil.
- Put the mushrooms in the frying pan and leave to cook gently until the juices start to run.
- Meanwhile scatter the herbs over the chops, add a little lemon zest over each too and season with freshly ground black pepper.
- When the mushrooms are ready, scatter them over the chops, again using a slotted spoon.
- Put the flour in the frying pan and cook for a minute or so, scraping up all the bits.
- Now add the liquid gradually, just as you'd make a roue. When there are no lumps left add the juice of the lemon.
- Pour the sauce over the chops and seal the tinfoil along the top and at either end, but don't fold the tinfoil so tightly that there's no headroom in the parcel
- Cook in the oven for 45 mins to an hour.
- When you take it out of the oven have a jug ready for the sauce. Open one end of the tinfoil, let the steam out, then pour the sauce into the jug.
This is a great meal to serve to guests. If necessary, it sits waiting patiently in the oven. I've made it successfully with pork chops, boneless pork chops and boneless pork rib. It works better with thick chops than with thin and the best is the boneless pork chops.
Note: The quantity and type of liquid used for the sauce is rather vague here. The original recipe used 5 fl. oz. of cream. I never had a lot of success with that, it always curdled, and I had to buy is specially. We always have liquid coffee mate in the house so I tried that, and it worked. Also the volume is up to you. We like to have extra sauce to pour so I go for the larger volume. I've also used red wine, and white wine, but the coffee mate seems to give the best flavor. The worst mistake I made was to add the lemon juice before the coffee mate. That was a disgusting curdled mess that had to be thrown away.
Note: The quantity and type of liquid used for the sauce is rather vague here. The original recipe used 5 fl. oz. of cream. I never had a lot of success with that, it always curdled, and I had to buy is specially. We always have liquid coffee mate in the house so I tried that, and it worked. Also the volume is up to you. We like to have extra sauce to pour so I go for the larger volume. I've also used red wine, and white wine, but the coffee mate seems to give the best flavor. The worst mistake I made was to add the lemon juice before the coffee mate. That was a disgusting curdled mess that had to be thrown away.