2 tbsp (1 oz) 25 g butter
3 - 4 boneless pork loin chops
175 g button mushrooms, sliced
2 tbsp freshly chopped thyme
2 tbsp creme fraiche
1 tsp cornflour, blended with 11 tsp cold water
salt and freshly ground black pepper
fresh thyme, to garnish
3 - 4 boneless pork loin chops
175 g button mushrooms, sliced
2 tbsp freshly chopped thyme
2 tbsp creme fraiche
1 tsp cornflour, blended with 11 tsp cold water
salt and freshly ground black pepper
fresh thyme, to garnish
method
1. Melt the butter in a pan and cook the chops for 6-8 minutes, turning occasionally until golden.
2. Add the mushrooms and thyme and cook for a further 3-4 minutes.
3. Stir in the creme fraiche, blended cornflour and seasoning to taste.
4. Cook for a further 1 minute and serve immediately, garnished with fresh thyme.
2. Add the mushrooms and thyme and cook for a further 3-4 minutes.
3. Stir in the creme fraiche, blended cornflour and seasoning to taste.
4. Cook for a further 1 minute and serve immediately, garnished with fresh thyme.
serving amount
serves 4
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