1 pork chops
150 ml cream
1 knob butter
1 handful mushrooms, chopped
- Melt the butter in a frying pan and add the pork chops. Fry until nicely browned on either side. Remove and place in a double foil-lined oven dish. Sprinkle with the thyme leaves.
- Add the chopped mushrooms to the frying pan with more butter if required. Fry until slightly softened.
- Put a handful of mushrooms on each chop. Pour over the double cream. Double wrap with foil and cook in the oven for around 45-60 minutes at around 200C.
Delicious served with buttery cabbage.