Dijon & Mushroom Sauce served with Pork Chops

Pour the chicken stock into a saucepan and heat gently, keeping it at a low simmer until reduced by roughly a quarter.

In a separate pan, melt a knob of butter and sweat the shallots with a pinch of salt for about 5 minutes until softened. Add the chopped garlic and a sprig of thyme, then pour in the white wine and let it simmer gently.

Cover the dried porcini mushrooms with boiling water and leave to rehydrate while you prepare the fresh mushrooms.

Drain the porcini soaking liquid into the shallot and wine mixture, then dice the mushrooms and add them in too. Stir in the Dijon mustard and reduced chicken stock, and leave the sauce to simmer gently.

Remove the skin from the pork chops and trim away the fat underneath, keeping it as clean and even as possible. Pat dry, drizzle with oil, season generously with salt, and crisp in a hot oven.

Score the outer side of each pork chop, then drizzle with olive oil and season with salt.

Sear the chops in a hot pan for around 3 minutes per side until browned. Flip, add a knob of butter, two smashed garlic cloves and a sprig of thyme, and baste with the foaming butter before transferring to the oven alongside the skin to finish cooking (ours took 6 minutes at 200°C).

In the same frying pan, add the sliced mushrooms with a little extra oil or butter if needed. Season and cook over a high heat until nicely browned.

Stir the browned mushrooms and cream into the sauce and bring to a gentle simmer — don't let it boil. Rest the pork chops under foil for a few minutes, then pour any resting juices into the sauce.

Serve with seasonal vegetables of your choice, spooning the sauce generously over the chops.