The heating has been switched on both at home and at work. I've got my "Big Coat" and gloves out. The season has turned and Autumn is here. When this happens, I crave comfort food.
This is a French inspired recipe, using Autumnal porcini mushrooms and courgettes. I used "single clove" garlic, although you do not have to. You could simply use 2-3 cloves of regular garlic.
Because you cook the chops and the sauce in the same frying pan, you save on washing up!
Serves 2-3
olive oil
9. Add the tarragon, Dijon mustard and reduced fat creme fraiche. Mix well.
10. Once mixed put the pork chops back into the pan. Cover with the sauce. Replace the lid and cook on a low heat for another 10 minutes.
This is a French inspired recipe, using Autumnal porcini mushrooms and courgettes. I used "single clove" garlic, although you do not have to. You could simply use 2-3 cloves of regular garlic.
Because you cook the chops and the sauce in the same frying pan, you save on washing up!
Serves 2-3
Ingredients
10g dried porcini
120g button mushroom, sliced
1 onion, finely chopped
1 leek, topped, tailed and cut into half moons
1 leek, topped, tailed and cut into half moons
1 "single clove" garlic bulb, peeled and very finely diced
1 courgette, partially peeled, halved and finely sliced
125ml creme fraiche (I used reduced fat, but do not feel obliged!)
3 pork chops
200ml white wine
1 tsp Dijon mustard
1 tbsp fresh/frozen tarragon leaves, chopped
sea salt
freshly ground black pepper
You will need a large frying pan with a lid.
Method
1. Soak the porcini in hot water for at least 30 minutes.
2. Drain the porcini, reserving the water, and chop finely.
3. Pour some olive oil into a non-stick pan and heat up. When hot, add the pork chops.
4. Cook the pork chops for 2 minutes on each side, and remove from the heat.
5. Put the same pan back on the hob, adding a little more olive oil if needed. Reheat and add the onions. Fry the onions for 5 minutes on a medium heat, until beginning to soften.
6. Add the garlic, leeks, porcini and mushrooms. Mix well. Put the lid on and cook on a low heat for 8-10 minutes.
7. Add the courgettes, mix well. Cook with the lid on for another 2-3 minutes.
8. Add the white wine and 3 tablespoons of the porcini water. Cook on a high heat with the lid off until the wine smell has disappeared and the sauce is beginning to thicken.
9. Add the tarragon, Dijon mustard and reduced fat creme fraiche. Mix well.
10. Once mixed put the pork chops back into the pan. Cover with the sauce. Replace the lid and cook on a low heat for another 10 minutes.
11. Serve with mashed potatoes (made with milk, butter and freshly ground black pepper) and steamed mange tout.
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