For 4 people
For 4 people
Take two large skillets, one for grilling the chops and the other for the mushroom filling.
Heat a non-stick frying pan for the chops over medium heat without adding any fat. Cook them for 3 to 4 minutes on each side, depending on their thickness. Season them with pepper before adding them to the mushroom filling.
For the filling, rinse the mushrooms under cold water and cut them into quarters or sixths, depending on their size. Peel and chop the shallots.
Heat the oil over medium heat and sauté the shallots for about 2 minutes.
Add the mushrooms and cook over high heat. Add the crushed garlic, 2 pinches of fine salt, and half of the chopped parsley, stir, and cook for about 5 minutes.
Then add the mustard and cream and mix. Place the cooked ribs in the mixture, cover them with the sauce and simmer for about 2 to 3 minutes.
Add the remaining parsley, mix and serve with pasta, buckwheat or another whole grain of your choice.
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