Pork Chop en Papillote (Pork sealed in tin foil with mushrooms, herbs and sour cream)

9:00 pm on 28 June 2004

(Serves 4)


  • 4 pork chops from the loin (at least 1.5 cms thick)
  • 24 button mushrooms (or equivalent sliced larger mushrooms)
  • 1 tsp each of finely chopped sage, thyme and marjoram or oregano (for cooking)
  • 1 tbsp of chopped parsley (for garnish)
  • 4 heaped tbsp of sour cream
  • 1 heaped tbsp of a good French made Dijon Mustard
  • ½ cup well seasoned flour
  • Oil for sealing chops in pan
  • 4 pieces of aluminium foil about 300 mm square.


Preheat oven to 150° C. Trim fat from chops.

Whisk mustard into sour cream and chop herbs. Douse chops in seasoned flour.

Pour oil into non-stick frypan and when hot seal the flour-doused chops, on both sides in the hot oil until slightly browned. Remove from pan, drain and allow to cool.

For each pork chop take a sheet of foil and place a chop in the centre of the foil. Cover the top surface of each chop with a quarter of the mushrooms, sprinkle with the chopped herbs, freshly ground pepper and a sprinkling of salt and finally divide the sour cream evenly over the top of the herbs.

Bring together the edges of the foil and seal to form an airtight parcel. At this point they could be left aside while preparing some accompanying vegetables (Potato mash and buttered Broccoli is nice).

45 minutes before serving, place the foil wrapped chops on a rack on a baking tray in the middle of the pre-heated oven and cook for 40 minutes. Take out of oven and let rest for 5 minutes or so before serving. Transfer each chop with a fish slice onto the serving plate and pour over excess cooking juices. Top with a sprinkling of chopped parsley.

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