30 ml (2 Tbsp) Porcini Powder
30 ml (2 Tbsp) almond powder
15 ml (1 Tbsp) olive oil
½ tsp salt
Ground pepper to taste
1 clove garlic – chopped
8 ml (1/2 Tbsp) Meaux Mustard
1 finely french-cut shallot
30 ml (2 Tbsp) Cognac or Brandy
2 pork chops
250 ml (1 c) demi-glace sauce
30 ml (2 Tbsp) 15% farm cream

In a mixing bowl, combine the Porcini Powder, almond powder, olive oil, salt, pepper, garlic, mustard and chopped shallots.
Mix just until homogenous.
Add alcohol, mix again and add the pork chops.
Allow to marinade in the fridge for 3 to 4 hours.
Remove the pork chops from the marinade and remove the excess.
In a very hot frying pan, brown the pork chops in butter and olive oil.
Remove the pork chops from the pan and finish cooking them in a 350°F oven for 10 min.
While the pork chops are baking, prepare a demi-glace in a casserole dish (approx 250 ml) and add it to the marinade and the cream.
You will obtain a very tasty sauce, with an interesting texture, to serve with the pork.
Serve the pork chops with browned potatoes seasoned with salt, ground pepper and mushroom powder of your choice.