A truly delicious dish of pork chops in a rich sauce, perfect for an autumn dinner with friends or family. Again I'm using sage - which compliments pork so well, together with butternut squash and mushrooms. Porcini bring a more intense flavour to the dish. I suggest that rice or wet polenta would be good accompaniments, and some of that fabulous Riverford Organics' spinach.

Ingredients - serves 4

4 pork chops
1 tsp Dijon mustard
olive oil
1 large butternut squash
250g chestnut mushrooms
20g dried porcini mushrooms
2 cloves garlic
3-4 sprigs of sage
1 glass dry white wine
284ml pot of double cream
salt and pepper

Method

Preheat the oven to 180°C
Soak the porcini in hot water for 30 minutes - drain the mushrooms and save the liquid. Heat a little olive oil in a large sauté pan and brown the chops for 3-4 minutes on each side then transfer to a casserole dish.

Crush and chop the garlic, cut the mushrooms into quarters. Peel the squash, deseed and chop into generous cubes, remove sage leaves from their stalks and tear them up. Now add a little more oil to the pan and cook the mushrooms, porcini and chopped garlic together for a few minutes then stir in the squash and half of the torn sage leaves - cook on over a medium heat, moving occasionally with a wooden spatula, until the squash softens and has begun to colour at the edges.

Pour in the wine and cook for a few minutes to reduce, then add the cream, mustard and salt and pepper to taste, stir and bring to a simmer then pour over the chops, cover with a lid or foil, and transfer to the oven for 30-40 minutes or until the pork is cooked through. Stir halfway through cooking time and add a little porcini water if the sauce is too thick.

Check seasoning again and adjust if necessary, sprinkle with the rest of the sage and serve.