Pork Chops with Cream and Mushrooms

This is another one of Delia Smith's recipes that I have made. It is outstanding!! It's very, VERY rich so in the recipe where it says "keep the accompanying vegetables fairly simple" remember that. I made boiled potatoes and bread with this. Watch the butter though:)

Pre-heat the oven to gas mark 4, 350 F (180C)

Place a large double sheet of cooking foil on a meat roasting tin, bearing in mind it must be large enough to wrap the chops in.
Now in a fryin-pan, brown the chops nicely on both sides in butter and then transfer them onto the foil. Season each one with salt and freshly milled black pepper and a little thyme.
Now chop the mushrooms roughly and fry them in the same pan which the meat was browned, adding a little more butter if you think it needs it. Then pour in the lemon juice, let it bubble for a minute, then sprinkle in the flour and stir with a wooden spoon until you have a rather soggy-looking mushroom mixture. Dont worry- it always looks awful at this stage.
Spoon the mixture over the pork chops, some on each, then spoon a little of the double cream over each one. Now wrap up loosely in foil, sealing it very securely and bake them for 1 hour. Serve the chops with the delicious juices poured over. Since this is very rich, keep the accompanying vegetables fairly simple. A sprig or two of watercress beside the chop gives extra color.

Note: When this is cooked the cream takes on a slightly curdled appearance, but this doesn't in any way spoil the delicious flavor!

*Source: Delia Smith