Pork Chop Maman Blanc With Fricassée of Wild Mushrooms
Prep time
Cook time
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This is my version of Raymond Blanc's Mum classic dish of pork with wild mushrooms.
Recipe type: Main
Cuisine: French
Serves: 2
  • For the pork chops
  • 2 pork loin steaks or pork chops
  • Sea salt and black pepper
  • 50g unsalted butter
  • For the mushroom fricassée
  • 30g unsalted butter
  • 1 small brown onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 400g mixed wild mushrooms
  • 50ml white wine
  • Juice of ½ lemon
  • Sea salt and black pepper, to taste
  • Large handful of fresh parsley, stalks removed and finely chopped
  1. Season the pork chops with the salt and pepper on both sides. Preheat a frying pan and melt the butter over a medium heat until foaming without letting it burn. Add the chops in and pan fry on each side for 4 minutes until golden brown and cooked through. Remove from the frying pan and set aside to rest while you cook the mushrooms
  2. In the same frying pan as you cooked the pork in (you may need to remove excess butter), add in the butter and the onion and fry until the onion is beginning to soften, then add the garlic and fry for a minute more.
  3. Add in the mushrooms and the wine and fry for a couple of minutes until the alcohol has burned off and the mushrooms have softened. Add in the lemon juice and season to taste.
  4. Finish by gently stirring through the fresh parsley and serve with a pork and a spoonful of mustard to accompany. Enjoy with a dry white wine.
Recipe by Jo's Kitchen at https://joskitchen.co.uk/pork-chop-maman-blanc-fricassee-wild-mushrooms/