Pork Chops & Mushrooms, Baked in Foil

Recipe by Kookaburra
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180C (350F).
  • Line a large baking tin with alumnium foil leaving a very generous overlap over all sides (you'll probably need four sheets - two across and two lengthwise).
  • In a large frying pan, melt the butter and fry the pork chops on both sides until golden brown.
  • Transfer cooked chops to the foil lined baking tin.
  • Sprinkle chops evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and thyme.
  • Add mushrooms to the frying pan, along with a little more butter if necessary, and cook, stirring, until the juices from the mushrooms begin to run.
  • Add the lemon juice (it seems like a lot of juice, but it won't be too lemony, trust me) and allow it to boil for 1 minute.
  • Now, sprinkle on the flour and stir with a wooden spoon to combine (it looks like a dog's breakfast now, but don't worry!).
  • Spoon this mushroom mixture evenly over the pork chops.
  • Sprinkle LIGHTLY with a little more salt and pepper.
  • Spoon big dobs of creme fraiche evenly over the top of the mushroom mixture.
  • Wrap the whole lot loosely in the foil, sealing securely, but making sure you leave some space between the top of the chops and the foil.
  • Bake on the centre shelf of the preheated 180c (350F) oven for 1 hour.
  • Remove from oven, unwrap and serve, spooning any extra juices over the chops - you'll find you have more of a 'topping' than a 'sauce'.
  • Serve with simple side dishes as this is a rich meal.
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