- 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
- Crème
Delicious and simple roast pork chops cooked with mushrooms and garlic, a great meal for the family.
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. Add the mushrooms and garlic and season to taste, then saute for another few minutes until the mushrooms are just tender.
Pour the sherry into the pan and allow to bubble down, then stir in the crème fraiche until just heated through. Spoon over the pork chops and bake for 20 minutes until the pork chops are completely cooked through. Serve the dish straight to the table and have bowls of boiled potatoes and green beans to hand around separately.
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.
Protein: 26g
Carbohydrates: 33g
Fat: 28g
Iron: 1.3mg
Energy: 489kcal