Pork Chops

*Ingredients

°500 g ready-to-use button mushrooms

°200 ml liquid fresh cream, preferably organic, at 15�t

°4 pork chops, about 120 g each

°2 shallots (about 70 g)

°2 cloves garlic

°4 tbsp. tablespoons or tablespoons fresh or frozen chopped parsley

°1.5 tbsp. tablespoons or tablespoons Dijon mustard

°1/2 tsp. tablespoons or tablespoons of olive or rapeseed (canola) oil

°pepper to taste

+nutritional info

for a portion of 330 g

Calories 520 calories

Protein 37g

Carbohydrates 9.7g

Lipids 36g

Salt 0.7g

Fiber 2. 5g

*Instructions

Take 2 large pans. One will be used for grilling the chops, the other for cooking the mushroom filling.

Heat a non-stick skillet for the ribs over medium heat without fat. When hot, cook the chops 3 to 4 minutes on each side depending on their thickness, pepper them before adding them to the mushroom filling.

Pass the mushrooms under cold water and cut them into 4 or 6 depending on their size.

Peeled shallots and chop them.

Heat the oil over medium heat While the oil is heating, peel the garlic. Sauté the shallots for about 2 minutes.

Add the mushrooms. Cook over high heat. Squeeze the garlic, add 2 pinches of fine salt and half of the chopped parsley, mix and cook for about 5 minutes. There should be almost no liquid left in the bottom of the pan.

Add mustard and cream, mix.

Arrange the cooked ribs in the preparation, cover them with the sauce and simmer for about 2 to 3 minutes.

Add the remaining parsley, mix and serve with pasta, buckwheat or another preferably whole grain.

Enjoy !