Baking
57 recipes
Everyone loves opening their own little dinner parcel – especially to wonderful aromas of tender pork and mushrooms.
I first saw and cooked this recipe in London 2001, and I thought it was brilliant. Based on a Delia Smith recipe, where she states - "This recipe first appeared in Sainsbury’s Magazine (Guide to Meat Cookery)."
It is a lovely dinner party recipe - I can prepare everything in advance and let the pork tick away in the oven for its hour of cooking while guests arrive and settle in - the pork can happily rest a while in the individual packages, so timing is relaxed.
Serves 6. Easily doubled and tripled. Freezes well.
Pictured: Pork chops in a bag with a mushroom and crème fraîche sauce
Ingredients
- 6 large pork loin chops
- 2 tbsp dried porcini mushrooms
- 250 ml crème fraîche
- 50 g butter
- 1 tbsp chopped fresh thyme, plus 6 sprigs to garnish
- 350 g mushrooms, roughly chopped
- juice 1 large lemon
- 1½ tbsp plain flour
- salt and pepper
- Pre-heat the oven to 180°C, 350°F, gas mark 4
- Straight away - rehydrate the porcini mushrooms in a small bowl by pouring on enough boiling water just to cover them, then leave them to soak for 20 minutes. Drain well and chop.
Method
Place six sheets of foil, reinforced by folding in two layers and large enough to wrap each chop in, out on the bench.
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 each foil, season each well and sprinkle on the thyme.
Fry the mushrooms in the same pan you browned the meat in, adding a little more butter if necessary. When the juices start to run, add the drained porcini mushrooms and the lemon juice. Let this bubble for about 1 minute, then sprinkle in the flour and stir well with a wooden spoon – this is a thickener for the sauce that the crème fraiche will smooth out in the end.
Spoon the mushroom mixture evenly over the pork chops, top each one with a large dollop of crème fraîche and a sprig of thyme, then wrap each one up loosely in the foil, sealing securely.
Bake in the oven for 1 hour.
Serve the chops on 6 individual plates – preferably with a little lip to catch the sauce as each guest opens up their parcel.
Serve with mashed potato to mop up the sauce, and light vegetables of steamed greens.
Dietary preferences
- Gluten-Free with substitutions
