Pork chops forestière Recipe Gluten-free and dairy-free (casein-free).

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ORGANIC INGREDIENTS

• 8 deboned pork chops (about 1,4 kg / 3 lb)
• 17 g (2/3 cup) dried mushrooms
• 30 ml (2 tbsp) olive oil
• 1 yellow onion, finely minced
• 2 cloves garlic, crushed or minced
• 227 g crimini mushrooms, sliced
• 3,5 ml (3/4 tsp) salt
• 170 g (3/4 cup) white wine
• 120 g (1/2 cup) canned coconut milk
• 120 g (1/2 cup) soaking water from rehydrating the mushrooms
• 90 ml (6 tbsp) all-purpose flour "La Merveilleuse"
• 30 g (2 tbsp) Dijon mustard
• 5 ml (1 tsp) dried sage
• 2,5 ml (1/2 tsp) dried rosemary
• 2,5 ml (1/2 tsp) dried thyme
• 1 ml (1/4 tsp) pepper

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PREPARATION

1. Place the dried mushrooms in a bowl filled with hot water and let them soak for 15 minutes.
2. Drain them, taking care to keep 120 g (1/2 cup) of the soaking water, then chop them finely. Set aside.
3. In a saucepan, sauté the onion and garlic in oil for about 2 minutes. Add the crimini mushrooms and salt and continue cooking over low heat until they have released their excess water. Set aside.
4. In a bowl, combine the wine, coconut milk, mushroom soaking water, and flour. Whisk vigorously with a whisk.
5. Add the Dijon mustard, sage, rosemary, thyme, and pepper, and stir again. Finish by adding the rehydrated and cooked mushrooms.
6. Pour a little sauce into the slow cooker. Place a layer of chops in the pot and cover with some of the sauce. Continue layering chops and sauce, ending with a layer of sauce.
7. Cover and cook in the slow cooker according to the cooking method selected above, or until the meat is tender. Cooking time may vary depending on the thickness of your chops.