Method

Preheat the fan oven to 160C

Place a sheet of foil (large enough to wrap the chops in) in the roasting tin. In a large frying pan, melt the butter and fry the chops a golden colour on all sides.
Transfer to the foil, season with salt and freshly ground black pepper, and sprinkle on the thyme.
Chop the mushrooms roughly and fry them in the same pan you browned the meat in, adding a little more butter if necessary.
Add the lemon juice, cook for about 1 minute, then sprinkle in the flour and stir with a wooden spoon.
Spoon the mixture over the pork chops and add a large dollop of crème fraîche on top of each.
Wrap up loosely in the foil, sealing securely, but leaving some space above the chops. Bake in the oven for 1 hour .
Serve with the juices poured over.