Pork chops with mushroom sauce
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- 30g dried porcini mushrooms, quartered
- 4 Asda Pork Chops
- 1 tbsp oil, plus extra for brushing
- 4 sprigs rosemary
- 15g butter
- 15g shallots, chopped
- 250g chestnut mushroom, sliced
- 1 tbsp balsamic vinegar
- 150g crème fraîche
- 1 tbsp coarse grain mustard
- 1 tbsp chopped parsley
- Steamed shredded cabbage, to serve
Pre-heat the oven to 260C/140c Fan/Gas 3. Put the porcini mushrooms in a bowl and add 100ml boiling water. Leave for 30 minutes.
Lightly brush both sides of the pork chops with oil. Heat a large non-stick frying pan and cook the chops over a high heat until lightly browned on both sides. Transfer to a roasting tin, leaving any fat in the pan. Top each chop with a sprig of rosemary. Cover the tin with foil, sealing it tightly. Cook in the oven for 1 hour.
Meanwhile, add the butter to to the pan and cook the shallots until soft. Add the chestnut mushrooms and cook over a medium heat until the juices run out. Continue to cook for about 10 minutes or until most of the juices have evaporated.
Drain the porcini mushrooms and reserve the liquid. Chop and add to the pan with the soaking liquid and balsamic vinegar. Cover and simmer for 5 minutes.
Stir in the crème fraîche, mustard and parsley. Season, pour over the chops and serve with cabbage.