Pork chops with mushrooms and garlic
One tablespoon of olive oil; four 100g lean pork chops, well trimmed; 150g packet gourmet mushrooms sliced; one garlic clove, crushed; two tablespoons of medium sherry; 200ml creme fraiche; boiled potatoes and green beans, to serve; salt and freshly ground black pepper; small knob of butter and two shallots, finely chopped.
Preheat the oven to gas mark 4, 180C (350F ). Heat the oil in a frying pan and quickly sear the chops for a minute or so on each side until golden brown, then place in an ovenproof dish, side by side. Season to taste.
Add the butter to the pan and once melted, stir in the shallots and cook for a couple of minutes until softened, stirring. Add the mushrooms and garlic and season to taste, then sauté for another few minutes until the mushrooms are just tender.
Pour the sherry into the pan and allow to bubble down, then stir in the creme fraiche until just heated through. Spoon over the pork chops and bake for 20 minutes until the pork chops are completely cooked through. Serve with green beans and perhaps potato, turnip, and cream.
Potato, turnip, and cream
500g/1lb turnip, peeled and diced; one medium potato, peeled and diced; three tablespoons of cream; salt and black pepper; one tablespoon of freshly chopped parsley.
Put the diced turnip and potato in a pot of boiling water with enough water to cover them.
Simmer until tender for about 15 minutes. Drain off the water. Mash the potatoes and turnip. Stir in the cream. Season to taste with salt and black pepper and sprinkle with the parsley.