I must confess that I was actually going to try this recipe with coconut cream instead of standard cream so that it was properly paleo instead of primal, but then I was asked to use normal cream instead by someone who was going to be eating it. I will, at some point in the future, try a variation of this with coconut cream as well and let you all know how it works out.
This is a slight variation on a Delia Smith recipe (pork chops with cream) and worked pretty well. I have increased the amount of herbs significantly, changing the appearance slightly and the fresh oregano in particular is a strong part of the overall flavours. The lime also sings through in a different way to the original lemon juice.
Ingredients (serves 2-4):
4 pork loins or chops
2 tbsp oil
2 handfuls fresh thyme, roughly chopped
2 handfuls fresh parsley, roughly chopped
400g mushrooms, roughly chopped
juice of 1 lime
150ml thin pouring cream
- Preheat the oven to 180C and lay a large double-thick layer of foil on top of a roasting tin (you’ll be parcelling the pork up together in this foil).
- Heat the oil in a frying pan and brown the pork loins on both sides, working in batches if necessary. Once done, lay the browned pork out on the centre of the foil and sprinkle the chopped herbs over the top of them.
- Next, put the mushrooms into the frying pan with the remaining oil and juices from the meat, adding a little more oil if necessary. Fry gently for about 5 minutes until the mushrooms have started to soften and turn a golden brown and the pan has some juices in it.
- Pour the lime juice and just over half the cream on the mushrooms and stir in. Bring it to a simmer and leave for 2-3 minutes until the cream sauce is starting to thicken.
- Spoon the mushrooms and the cream sauce over the pork and then drizzle the remaining cream over the top.
- Bring the foil edges in and seal the pork and mushrooms into a parcel. Put the baking tray with the foil parcel into the oven for an hour.
- When ready, open up the parcel and serve up spooning the juices over the pork and mushrooms.