A simple to prepare dish that will give you a tasy meal within minutes.


  • 4 x pork chops (or rib chops or pork pieces)
  • 1 bunch of thyme
  • 1 bunch of parsley
  • 200 g mushrooms
  • 2 onions
  • 2 lemons
  • 100 g butter
  • 200 g broocoli spears
  • 50 g plain flour
  • 3 eggs
  • 1 tub crème fraiche
  • 3/4 bay leaves


  • Begin by sweating the sliced onions in a little butter with bay leaves for around 10 minutes.
  • Then add the pork, the thyme and cover with water.
  • Leave to simmer until the meat is tender, skimming frequently.
  • During this time make a roux by combining a little flour with butter in a separate pot and allowing to cook over a low heat for 5 minutes.
  • When ready, add the mushrooms to the meat.
  • Using a sieve or chinois, strain the liquid from the pork into the roux to create and lengthen the sauce.
  • Separate the egg yolks from the whites and whisk these with the crème fraiche; combine a little of the bechamel first with this egg mix, then pour this latter into the rest of the sauce.
  • Grate in the zest of one lemon and the juice of two, tasting to avoid adding too much.
  • Quickly cook the broccoli in a separate pot in boiling salted water.
  • Return the meat and mushrooms to the sauce, stir well and season with salt and black pepper. Do not return to the heat. Add loads of freshly chopped parsley.
  • To Serve
  • Serve immediately with tagliatelle, boiled young potatoes, mash, rice or a wide pasta such as pappardelle.

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