INGREDIENTS

• 4-5 lean loin pork chops
• 2 thick gammon rashers
• (about 8 oz. in all)
• 2 wineglasses white wine
• ¼ lb. sliced mushrooms
• 3 shallots finely chopped
• salt and pepper
• 2 tbsp. flour
• 2 oz. butter
• ¼ pt. double cream
• 1 tsp. French mustard
• 1 tbsp. chopped parsley

SERVES: 4 | PREP: 10 mins | MARINADE: 30 mins | COOK: 25 mins

1. Remove the rind from the gammon and discard. Cut the gammon into julienne strips.
2. Place the gammon strips in a bowl and cover with the wine, shallots and mushrooms and leave them to marinade for 30 minutes.
3. Meanwhile, lightly season the pork chops with the salt and pepper and roll them in the flour.
4. Heat the butter in a frying pan over a moderate heat and gentry fry the chops for 6-7 minutes on each side.
5. Meanwhile, place a serving dish in a warming oven.
6. Drain the wine from the gammon strips into a jug. Add the gammon strips, shallots and mushrooms to the frying pan. Continue cooking for 2-3 minutes, then pour on the wine and add the cream. Simmer for 10-12 minutes.
7. Arrange the chops on the preheated serving dish. Reduce the remaining sauce a little in the pan, add the French mustard and parsley, season to taste and pour over the chops.