Côtelettes de porc et sauce aux champignons

Ingrédients

• 1 1/2 lb (750g) bone-in pork chops
• 2 tbsp olive oil
• 1 lb (500g) mushrooms (halved)
• 4 garlic cloves (minced)
• 1 tbsp fresh thyme leaves (picked from the stems and chopped)
• 1 tbsp fresh sage leaves (chopped)
• 1 1/2 cups heavy cream
• 1-2 tbsp lemon juice (to taste)
• salt and black pepper (to taste)

Préparation

1. 1

   Pat the pork chops dry with paper towels.

2. 2

   Season generously on both sides with salt and black pepper.

3. 3

   Heat the olive oil in a large, deep skillet or frying pan (a braiser works very well too) over medium-high heat then add the pork chops and cook for a few minutes per side until golden brown.

4. 4

   Remove from the pan and set aside.

5. 5

   In the same pan, add the mushrooms and cook for a few minutes then add the garlic and herbs. Cook for a few seconds until fragrant then pour in the cream.

6. 6

   Bring to a simmer then add the lemon juice and season to taste.

7. 7

   Add the pork chops back into the pan and simmer for another 5-8 minutes or until the pork chops are done to your preference.

8. 8

   Scatter over fresh herbs (optional) and serve.