Pork chops with mushroom sauce

Pork chops with mushroom sauce

Dried porcini mushrooms add some luxury to this creamy pork dish. Simple but fantastic.

By , 21 September 2015
Pork chops with mushroom sauce
  • Ready in: 75 mins
  • Serves: 4
  • Price: £2.35 per serving
Nutritional Info
Each 249g serving contains
  • Fat high
    42g
    59%
  • Saturates high
    19g
    97%
  • Sugars low
    2.3g
    3%
  • Salt low
    0.54g
    9%
  • Energy 2273KJ 543KCAL
    27%
of your reference intake.
Typical energy values per 100g: 913kJ/218kcal.
Ingredients
  • 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
Method
  • 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.