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Pork With Mushrooms and Thyme

25 g Butter; (1oz)
3 Boneless pork loin chops; up to 4
175 g Button mushrooms; sliced (6oz)
2 tb Freshly chopped thyme
2 tb Creme fraiche
1 ts Cornflour; blended with
1 tb Cold water
Salt and freshly ground black pepper
Fresh thyme to garnish


Melt the butter in a pan and cook the chops for 6-8 minutes, turning occasionally until golden.


Add the mushrooms and thyme and cook for a further 3-4 minutes.


Stir in the creme fraiche, blended cornflour and seasoning to taste. Cook for a further 1 minute then serve immediately, garnished with fresh thyme.





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