Braised Pork Chops with Wild Mushrooms

The large black pigs that roam in the forest are always cleaning the forest floor of dead foliage. This environmental disturbance allows room for wild mushrooms to grow and produces a lot of flavour in our pork.

6 double thick pasture raised pork chops
¼ c butter
1 medium onion thinly sliced
2c sliced wild mushroom
1 clove garlic, peeled and crushed
¼ c dry white wine
3 tbsp oil
2 sprigs fresh thyme
3 c heavy cream
½ – 1 c homemade pasture raised pork stock (optional)

In heavy bottomed skillet melt butter. Add onion slices and sauté till golden. Remove and set aside.

Add garlic clove and mushrooms. Sauté till golden. Pour in white wine and cook a little longer. Remove and set aside.

Add oil to hot pan and sear each side of the pork chops till beautifully golden reducing temperature if needed. Add in onions, mushroom, thyme sprigs and heavy cream. Reduce temperature to low Cover pan with lid and let cook slowly for 25 min. Check occasionally as to keep sauce at a simmer adding in pork stock if needed to keep at a semi thick sauce. Cook till cooked through 160 deg. Serve with buttered egg noodles.