Porcini mushrooms have bags of flavour and they're an excellent addition to virtually any savoury dish. In this recipe, pork and porcini mushrooms are simmered in wine, herbs and cream until tender and delicious. Serve with some plain mash potatoes.
- 4 pork chops
- 30g dried porcini mushrooms
- 250ml hot water
- 1 onion
- 1 garlic clove
- 250ml cream
- 150ml white wine
- 1 tbsp. mixed Italian herbs
- Salt and pepper
- Olive oil to fry
Soak the mushrooms in the hot water for 30 minutes, then drain. Keep the mushroom soaking liquid and pour through a muslin cloth to get rid of any sediment.
Chop the mushrooms. Heat a little oil in a large frying pan and sear the pork chops on either side until golden.
Add the garlic and onion to the pan and fry until translucent and soft but not golden. Add the mushroom soaking liquid, wine and herbs, cook until the liquid has reduced by half and then add the pork and mushrooms.
Cover the pan and simmer for ten minutes, until the pork is cooked through, then add the cream. Cook until the sauce is bubbling and if you need to, reduce until thickened. Taste and add seasoning if needed.