Ingredients
4 large pork chops
10 tbsp Italian olive oil
salt
freshly ground black pepper
20 thin asparagus spears
1 medium onion, finely chopped
100g/3½oz fresh porcini mushrooms, sliced
100g/3½oz oyster mushrooms, sliced
150g/5oz round shiitake mushrooms, sliced
4 tbsp double cream
300g/10½oz taleggio cheese or French or English Brie
garlic and rosemary sautéed potatoes, to serve

Method
1. Dip the pork in olive oil, season with salt and pepper and then cook on a preheated griddle pan for about two minutes on each side.
2. Dip the aspargus in olive oil, season with salt and pepper and griddle for about five minutes.
3. In the meantime shallow fry the onion in 3-4 tablespoons of olive oil until they turn golden.
4. Add the mushrooms, season with salt and pepper and cook for about three minutes. Pour in the cream and leave to thicken for a minute or two.
5. Remove the chops from the griddle and place on a baking tray. Spoon a couple of tablespoons of the mushrooms on top of the chops then cover with two slices of taleggio cheese.
6. Season and drizzle with olive oil then cook under a hot grill for 1-2 minutes, until the cheese starts to melt.
7. To serve, arrange five asparagus stalks in a criss-cross pattern in the middle of the plate, place a pork chop on top and serve with a few slices of sautéed potatoes.