Pork Chops Baked with Wild Mushrooms and Creme Fraiche

1 hour

Serves 6. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

This recipe is from The Delia Collection: Pork.

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. (You can use double cream if you prefer)

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About Delia's Baked Pork Chops

Asked by: Lit20

Hi Lindsay. I made Delias pork chops with mushrooms and creme fresh and it did taste really good it didnt look like i expected. The creme fresh just sat on top so i gave it a stir 45 mins in and it all looked kind of curled. I used lower fat creme fresh so do you think that was the problem? I did check the recipe to see and it didnt say not to use reduced fat so im just curious. Thanks in Advance. Adam

Answered by Lindsey: Hello Adam, This recipe has a tendency to split whatever cream you use. We just mix the juices together and serve even if they are not emulsified. Reduced fat crème fraiche is less likely to split as it generally contains a stabiliser. If you make it again with the same ingredients perhaps thin down the crème fraiche with a little milk and spread it out so it covers the surface of the chops. I hope that helps. Best wishes Lindsey

What could I have done wrong?

Asked by: Jane Martin

Hi Lindsey, I cooked pork chops with wild mushrooms and creme fraiche this evening, it tasted delicious but looked disgusting! I think the creme fraiche had curdled. Luckily I was just cooking for myself and my son and we both still enjoyed it. Any ideas about what I could have done wrong? Thanks. Best wishes, Jane

Answered by Lindsey: Hello Jane, Not quite the word we’d choose but I don’t think you did anything wrong. The cream does split sometimes and we just use a mini whisk to bring it together. The amount of juices can vary… if you cook less chops or if you use lean chops (with less melting fat) or if the foil isn’t tightly sealed enough so some of the liquid escapes. Best wishes Lindsey

Making Pork Chops Baked with Wild Mushrooms and Crème Fraȋche Ahead

Asked by: Masteven

With regard to Delia's 'Pork chops baked with wild mushrooms and Creme Fraiche' recipe can I prepare it a day ahead up to the step before adding a blob of creme fraiche. Would I need to adjust the cooking time putting it in the oven from cold or room temperature. Please advise. Many thanks.

Answered by Lindsey: Hello, Yes you can prepare this recipe ahead and keep it in the fridge. We don’t cook it for longer but we do take it out of the fridge for an hour or so before. If you can’t do that perhaps an extra 20 minutes in the oven will make up for it. Best wishes Lindsey

Method

First of all, place the porcini mushrooms in a bowl, pour on enough boiling water just to cover them, then leave them to soak for 20 minutes.

Then place a sheet of foil (large enough to wrap the chops in) in the roasting tin. Now, in a large frying pan, melt the butter and fry the chops to a nice, nutty, golden colour on both sides. As you brown them, transfer them on to the foil, then season each one with salt and freshly milled black pepper and sprinkle on the thyme. Now chop the open-cap mushrooms roughly and fry them in the same pan you browned the meat in, adding a little more butter if you think it needs it.

When the juices start to run, drain the porcini, squeeze out any excess moisture, then chop them small and add them to the fresh mushrooms along with the lemon juice. Let the lemon juice bubble for about 1 minute, then sprinkle in the flour and stir with a wooden spoon, absolutely ignoring what it looks like as all will be well in the end. Now spoon the mixture over the pork chops, then, finally, top each one with a large blob of crème fraîche or double cream.

Place a sprig of thyme on each, then wrap up loosely in the foil, sealing securely, but leaving some space between the chops and the foil. Then bake in the oven for 1 hour exactly. Serve the chops with all the delicious juices poured over and garnish with the sprigs of thyme.

As this is very rich you need to keep the vegetables quite simple.