Pork chops with fried mushrooms and green peas
- 500–600 g mushrooms
- 600–700 g boneless pork loin, cut into slices
- 200 g green peas
- 1 leek
- a little stock
- 200 ml cream
- herbes de Provence
- 1 teaspoon of mustard
- oil, salt and pepper
Tenderise the meat slices and season with salt and herbs.
Brown the meat in a little oil then add the sliced leek. Pour over a little stock, season with salt and pepper, cover and simmer until tender.
When the meat is done, remove from the pan and stir in the cream and mustard. If the leeks are very fibrous, the sauce can be strained to make it smooth and creamy.
Sauté the mushrooms and cook the peas.
To serve, pour the sauce over the meat and sprinkle with the sautéed mushrooms and peas. Delicious served with parsley potatoes, rice, or pasta.