Pork Chops & Mushrooms, Baked In Foil

• 4 large pork loin chops, trimmed of excess fat
• 50 g butter
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leave
• 350 g mushrooms, roughly chopped
• 1 large lemon, juice of
• 1 1/2 tablespoons plain flour
• salt
• pepper
• 200 ml creme fraiche

1. Preheat oven to 180C (350F).
2. Line a large baking tin with alumnium foil leaving a very generous overlap over all sides (you'll probably need four sheets - two across and two lengthwise).
3. In a large frying pan, melt the butter and fry the pork chops on both sides until golden brown.
4. Transfer cooked chops to the foil lined baking tin.
5. Sprinkle chops evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and thyme.
6. Add mushrooms to the frying pan, along with a little more butter if necessary, and cook, stirring, until the juices from the mushrooms begin to run.
7. Add the lemon juice (it seems like a lot of juice, but it won't be too lemony, trust me) and allow it to boil for 1 minute.
8. Now, sprinkle on the flour and stir with a wooden spoon to combine (it looks like a dog's breakfast now, but don't worry!).
9. Spoon this mushroom mixture evenly over the pork chops.
10. Sprinkle LIGHTLY with a little more salt and pepper.
11. Spoon big dobs of creme fraiche evenly over the top of the mushroom mixture.
12. Wrap the whole lot loosely in the foil, sealing securely, but making sure you leave some space between the top of the chops and the foil.
13. Bake on the centre shelf of the preheated 180c (350F) oven for 1 hour.
14. Remove from oven, unwrap and serve, spooning any extra juices over the chops - you'll find you have more of a 'topping' than a 'sauce'.
15. Serve with simple side dishes as this is a rich meal.

pork loin chops, butter, salt, fresh ground black pepper, thyme, mushrooms, lemon, flour, salt, pepper, creme fraiche

Taken from www.food.com/recipe/pork-chops-mushrooms-baked-in-foil-182067 (may not work)