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1
Preheat oven to 180C (350F).
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2
Line a large baking tin with alumnium foil leaving a very generous overlap over all sides (you'll probably need four sheets - two across and two lengthwise).
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3
In a large frying pan, melt the butter and fry the pork chops on both sides until golden brown.
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4
Transfer cooked chops to the foil lined baking tin.
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5
Sprinkle chops evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and thyme.
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6
Add mushrooms to the frying pan, along with a little more butter if necessary, and cook, stirring, until the juices from the mushrooms begin to run.
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7
Add the lemon juice (it seems like a lot of juice, but it won't be too lemony, trust me) and allow it to boil for 1 minute.
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8
Now, sprinkle on the flour and stir with a wooden spoon to combine (it looks like a dog's breakfast now, but don't worry!).
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9
Spoon this mushroom mixture evenly over the pork chops.
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10
Sprinkle LIGHTLY with a little more salt and pepper.
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11
Spoon big dobs of creme fraiche evenly over the top of the mushroom mixture.
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12
Wrap the whole lot loosely in the foil, sealing securely, but making sure you leave some space between the top of the chops and the foil.
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13
Bake on the centre shelf of the preheated 180c (350F) oven for 1 hour.
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14
Remove from oven, unwrap and serve, spooning any extra juices over the chops - you'll find you have more of a 'topping' than a 'sauce'.
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15
Serve with simple side dishes as this is a rich meal.
