Lovely and simple pork dish.

Soak the porcini mushrooms in half a mugful of boiling water. Set aside.

Heat a heavy bottom frying pan. Add some oil. Season the steaks. Fry for about 5 or 6 min on each side if they are thick like mine, less if they are thin (3 mins each side), adding a knob of butter to add flavour too.

Remove and set to one side to rest. Remove porcinis and reserve liquid. Chop the porcinis finely.

Add onion and garlic to pan and soften for 5 min. Then add mushrooms and porcinis too. Stir about to get some colour and soften – a few more min.

Tip in the porcini liquid but not the last bit in the bowl as they can leave some fine grit in the bottom. This is normal.

Turn up the heat and add the crème fraiche. Heat through, season to taste. Add parsley. Now pop the chops back in and warm through for a min.

Serve with brown rice and green beans.

Enjoy!