Each month, Matthew Jukes gives you a simple but stunning starter or main course recipe to serve with either Jukes 1, 2, 5, 6 or 8.
This month is Pork or Veal chops with Mushroom Sauce (for 4 people) with Jukes 2 or Jukes 6.
8 Pork chops (or Veal chops) 3-4cms thick
400g chopped Mushrooms – Chestnut mushrooms are particularly delicious in this recipe 2 cloves of Garlic - finely chopped
A sprig or two of fresh thyme, pick the leaves off and discard the woody stems
60g dried wild or Porcini mushrooms
1 small glass of White wine (optional)
250-300ml single Cream
30g Flat leaf parsley - finely chopped
Salt and black pepper
Extra Virgin Olive Oil
Put a griddle pan on to heat up - it must be smoking hot. Also, turn the oven on to 180C.
Make sure your chops are at room temperature and rub them with extra virgin olive oil and salt and pepper. Pour boiling water over the dried wild or Porcini mushrooms. Gently fry the mixed chopped mushrooms with the garlic and thyme in a frying pan and then season generously with black pepper and salt and leave them to cook through.
Griddle your chops for a minute on each side, so they get seared marks, and then place them in the oven for 5-10 minutes, depending on how thick your chops are. Then take them out and leave to rest. Drain the dried mushrooms retaining the lovely mushroomy water/stock.
Pour the white wine on the mushrooms in the pan and turn the heat up slightly to reduce the wine. Once the wine has reduced, add 100ml of the mushroom water and let it reduce slightly, too.
Then turn the heat down and pour in the cream until you reach your desired consistency, and add the chopped parsley. Let it warm through for a few minutes and taste to check for seasoning, adding black pepper if need be. Add the liquid that has seeped out of the resting chops.
Plate up the chops and smother them with sauce. Serve alongside mashed or baked potatoes and a steamed green vegetable such as green beans or broccoli. Autumnal comfort food at its best!