4 medium pork chops
2 tbsp (25 g) 1 oz butter
1 medium onion, skinned and finely chopped
8 oz (225 g) mushrooms, wiped and sliced
90 ml (6 tbsp) dry cider
2 tbsp (30 ml) lemon juice
5 fl oz (142 ml) soured cream
salt and freshly ground pepper
1. Trim the chops of any rind and excess fat. Melt the butter in a large frying pan and brown the chops well. Remove the chops from the pan and place on pieces of foil about 20 cm (8 inches) square.
2. Add the onion and mushrooms to the butter remaining in the pan and cook for 5 minutes.
3. Stir in the cider and lemon juice and bring to the boil. Reduce the liquid over a high heat until reduced by half, then remove from the heat and stir in the soured cream. Season well.
4. Place a quarter of the mushroom mixture on top of each chop, then shape the foil into neat parcels and seal well.
5. Place the parcels in a small ovenproof dish and bake in the oven at 180c (350°F) mark 4 for about 50 minutes, until the chops are tender.
6. To serve, place each parcel on a plate and open carefully so that no juices escape. Serve with small new potatoes, boiled in their jackets, and green beans.