Pork Chops with Mushrooms and Creme Fraiche

• • 2 tbs canola oil

  • 1 lb Pork Chops

  • 10 oz mushrooms

  • 1 shallot, finely sliced

  • 4oz white wine.

  • 4oz creme fraiche

Note:

None of the quantities are critical, just rough guides.

The carmelized shallots add a sweetness to counterbalance the tang of the creme fraiche.

Method:

• 1. Heat oil in a 12" cast iron skillet until it just starts to melt

  2. Add the pork chops, sear well on both sides.

  3. Set chops aside - add mushrooms (to the same pan)

  4. Slice shallot. When mushrooms are halfway cooked add shallot.

  5. Cook until shallots have carmelized 

  6. Add chops back to the pan, 

  7. when shallots are brown, add pork back to pan.

  8. Reduce sauce until ready.

Plating

Slice chop into 1/2" strips

Fan out on plate. 

Add mushrooms

Nape sauce over the top.