Directions

• Step 1 Pre heat the oven to 180°C/160°C fan/gas mark 4.
• Step 2 Soak the porcini mushrooms in 200ml boiling water for 15 minutes.
• Step 3 Season the pork chops with salt and black pepper.
• Step 4 Heat 2 tbsp olive oil in a heavy based pan and brown the pork chops over a medium-high heat, for approximately 5-7 minutes. Transfer to an ovenproof dish.
• Step 5 Drain the porcini mushrooms reserving the liquid. Turn the heat down to medium and add another 1 tbsp olive oil to the heavy based pan and then add the porcini followed by the chestnut mushrooms. Cook for 3 minutes until they are starting to soften then add the butternut squash and sage. Cook for a further 10 minutes until the squash starts to soften.
• Step 6 Pour in the wine, reserved porcini liquid, Dijon mustard and cream. Stir through then transfer the butternut squash and mushroom mixture to the ovenproof dish, pouring over the pork chops. Add more wine if the pork chops aren’t covered.
• Step 7 Transfer to the oven for 35 minutes uncovered. Sprinkle the parsley on top and serve with a dollop of creamy mash and some green vegetables.