Pork Chops Baked with Wild Mushrooms and Creme Fraiche

Name: Pork Chops Baked with Wild Mushrooms and Creme Fraiche
Ingredients: 6 large pork loin chops, weighing about 8 oz (225 g) each; ½ oz (10 g) dried porcini mushrooms; 7 fl oz (200 ml) crème fraîche; 2 oz (50 g) butter; 1 level dessertspoon chopped fresh thyme, plus 6 sprigs, to garnish; 12 oz (350 g) dark-gilled, open-cap mushrooms; juice 1 large lemon; 1½ level tablespoons plain flour; salt and freshly milled black pepper

"This is quite simply the best recipe I've ever done for pork chops. Years ago I had to make do with just cultivated mushrooms and double cream, which always tended to separate in the cooking. Now, with the addition of porcini mushrooms and that heavenly ingredient crème fraîche, the recipe is even more wonderful...."

INGREDIENTS

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6 large pork loin chops, weighing about 8 oz (225 g) each

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½ oz (10 g) dried porcini mushrooms

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7 fl oz (200 ml) crème fraîche

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2 oz (50 g) butter

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1 level dessertspoon chopped fresh thyme, plus 6 sprigs, to garnish

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12 oz (350 g) dark-gilled, open-cap mushrooms

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juice 1 large lemon

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1½ level tablespoons plain flour

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salt and freshly milled black pepper

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