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Bookmark Recipe

Pork Chops with mushrooms and garlic

Most supermarkets are now selling a mixed packet of gourmet or wild mushrooms, which would be perfect to use in this dish. However, if you prefer you could use all closed cup or chestnut mushrooms.

4 people
30 min
Nutrition per serving
  • kcal
    489kcal
  • protein
    26g
  • iron
    1.3mg
  • carbs
    33g

Ingredients

    • 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

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

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Preheat 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.

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Method

Copy Text

Preheat 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.