Knob of Butter
2 Pork Chops
200g Chestnut Mushrooms, Sliced
Splash White Wine
100ml Vegetable Stock
1/4 Tsp Dried Thyme
2 TBSP Creme Fraiche
1 TSP Wholegrain Mustard
Buttered noodles and wilted spinach to serve.
Step 1: Heat oil in frying pan, add butter when hot
Step 2: Add pork chops and fry for 3 minutes each side on a high heat, then turn down the heat and cook for 2 more minutes. Take chops out of pan and let them rest on plate
Step 3: Add mushrooms and fry until cooked. Remove and place on plate with pork
Step 4: Add wine, stock and dried thyme and reduce by 2/3. Stir in creme fraiche and mustard.
Step 5: Return Pork and Mushrooms to the pan to warm though. Serve with buttered noodles and spinach