Pork in a sauce of mushrooms, brandy and creme fraiche with sage.

• 2 loin chops
• Shitake mushrooms and wild mushrooms
• 1/2 cup of brown rice
• Hint of Brandy
• 6 leafs of Sage
• 3 dessert spoons of creme fraiche
• Olive oil
• 1 clove of garlic

1. Put a pan of water on to boil for the rice.
2. Put the Pork loins on a pan of Olive oil.
3. Chop the mushrooms and garlic into small slices.
4. Flip the pork when browning.
5. Take out the pork and put aside.
6. Put the mushrooms and garlic in, add the chopped sage and brandy.
7. Put in the creme fraiche with the pork.
8. Keep an eye on it, make sure it doesn't burn and keep a lid on the pan taking it off every few moments to stir it about.

loin chops, mushrooms, brown rice, brandy, dessert spoons, olive oil, clove of garlic

Taken from www.foodgeeks.com/recipes/21554 (may not work)