- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2 thick pork loin steaks
- 2 tbsp olive oil
- 6 sprig thyme
- black pepper
- 10 g butter
- 10 g plain flour
- 100 ml milk
- 6 chanterelle mushrooms
- 2-3 small cep mushrooms, sliced
- 1 Granny Smith apple
- splash of calvados
1. Tenderise the pork steaks by beating them with a cook's mallet. Toss the pork with 1 tablespoon of olive oil and thyme sprigs and season with salt and freshly ground pepper and set aside.
2. Melt the butter in a heavy-based saucepan. Mix in the flour and cook gently for 1-2 minutes, stirring.
3. Pour the milk, mixing well as you add it in. Cook gently, stirring often, until the mixture thickens into a white sauce. Season with salt and freshly ground pepper.
4. Heat a griddle pan until very hot. Place the chops on the griddle and cook through, around 10 minutes, turning over so that both sides are browned.
5. Meanwhile, place the apple in a small heavy-based saucepan with a splash of water. Cover and cook, stirring now and then, until the apple turns into a puree.
6. Meanwhile, heat the remaining olive oil in a heavy-based frying pan. Add in the chanterelles and ceps and fry until just softened. Season with salt and freshly ground pepper. Mix in the white sauce.
7. Place the pork chops on a warm serving plate and top with the apple puree. Use the Calvados to deglaze the apple pan and pour the Calvados over the pork and apples. Spoon the mushroom sauce around the pork and serve at once.
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