- 1 tablesp. olive oil
- 4 x 100g lean pork chops, well trimmed
- 150g packet gourmet mushrooms sliced
- 1 garlic clove, crushed
- 2 tablesp. medium sherry
- 200ml crème fraiche
- Boiled potatoes and green beans, to serve
- Salt and freshly ground black pepper
- Small knob of butter
- 2 shallots, finely chopped
Bookmark Recipe
Pork Chops with mushrooms and garlic
4 people
30 min
Nutrition per serving
-
kcal489kcal
-
protein26g
-
iron1.3mg
-
carbs33g
Ingredients
Main
- 1 tablesp. olive oil
- 4 x 100g lean pork chops, well trimmed
- 150g packet gourmet mushrooms sliced
- 1 garlic clove, crushed
- 2 tablesp. medium sherry
- 200ml crème fraiche
- Boiled potatoes and green beans, to serve
- Salt and freshly ground black pepper
- Small knob of butter
- 2 shallots, finely chopped
Method
Copy TextPreheat the oven to Gas Mark 4, 180C (350F). Heat the oil in a frying pan and quickly sear the chops for a minute or so on each side until golden brown, then place in an ovenproof dish, side by side. Season to taste.
Add the butter to the pan and once melted, stir in the shallots and cook for a couple of minutes until softened, stirring all the time.
Add the mushrooms and garlic and season to taste, then saute for another few minutes until the mushrooms are almost cooked. Pour the sherry into the pan and allow to bubble down, then stir in the crème fraiche until heated through.
Spoon the sauce over the pork chops and bake for 20 minutes until the pork chops are completely cooked.
Serve the dish straight to the table and have bowls of boiled potatoes and green beans to hand around separately.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat the oven to Gas Mark 4, 180C (350F). Heat the oil in a frying pan and quickly sear the chops for a minute or so on each side until golden brown, then place in an ovenproof dish, side by side. Season to taste.
Add the butter to the pan and once melted, stir in the shallots and cook for a couple of minutes until softened, stirring all the time.
Add the mushrooms and garlic and season to taste, then saute for another few minutes until the mushrooms are almost cooked. Pour the sherry into the pan and allow to bubble down, then stir in the crème fraiche until heated through.
Spoon the sauce over the pork chops and bake for 20 minutes until the pork chops are completely cooked.
Serve the dish straight to the table and have bowls of boiled potatoes and green beans to hand around separately.
