Pork Chops with red wine mushroom sauce

I'm sure you all know that we're mushroom mad chez moi. When weekend approaches, people in the city would be deciding which movie to watch & if you live in Singapore, which shopping mall to check out. But if you live in the French countryside, you would be strategising where to go hunt mushrooms.

Even tho we have about 6 kg of mousseron mushrooms in the freezer, we'd decided to make it a family outing to go find more. So armed with plastic bags & scissors (that's to cut them at the stem so that we don't end up with lots of soil), we sent The Girl ahead to scout for mushrooms & to alert us (not unlike the truffle dogs). She did quite a good job initially shouting for us whenever she found some but then got bored very quickly & ended up just rolling around on the field.

We collected about 1.5 kg & today I decided to cook them with some pork chops I'd taken out from the freezer. Which by the way is another resolution of mine, to clear my freezer so I'll be taking items from there at least every other day (well let's see how that works provided I don't put items IN at a faster pace).

I normally cook mushrooms with pork chops in a cream sauce but wanted to do something different today. Adapted this from allrecipes.

Pork Chops with red wine mushroom sauce

4 pork chops
2 cups of mushrooms - I used mousseron but you can of course use whatever you can get your hands on
1 cup of red wine
1 cup of beef stock
corn fluor
djion mustard
garlic
shallots

1. Fry mushrooms over medium heat. They will start to exude lots of water. Continue until the water is evaporated & the mushrooms are cooked through. Set aside.

2. Rub mustard over the pork chops. Brown them on both sides.

3. Next add red wine, beef stock, garlic & shallots. Cover & simmer until the chops are cooked. Remove pork chops.

4. Boil the broth to reduce. Stir in the mushrooms. Add corn fluor to thicken the sauce.

5. Pour sauce over the chops.