This delicious dish has a hint of stroganoff about it. The creamy garlic mushroom sauce will leave you wanting to lick the plate clean.
Serves 4
Prep Time: 5 mins
Cook Time: 20 mins
Ingredients
4 pork chops, bone in or boneless (about 1-inch thick)
salt and pepper for seasoning
2 tbsp olive oil
2 tbsp butter*
1 cup sliced brown mushrooms
1 tbsp fresh thyme, finely chopped
4 cloves of garlic, crushed
splash of dry white wine
3/4 cup reduced fat cream
*NOTE: Combining oil and butter retains the flavour of the butter while lowering the saturated fat content.
Method
Season the chops with salt and pepper. Heat the oil and butter in a frying pan in medium-high heat until the butter is melted. Sear the chops for around 3 minutes on each side, until they are browned. Transfer to a plate and set aside.
Add the mushrooms to the juices in the pan and cook for 3-4 minutes. Add half of the thyme, all of the garlic and a splash of wine. Simmer for a minute or two.
Lower the heat and pour in the cream, bringing the mixture to a gentle simmer for 3-4 minutes. The sauce will thicken slightly. If it is too thin, mix 1tsp of cornstarch with 1tsp water and stir it into the sauce.
Add the chops back into the sauce and simmer to heat through.
Garnish with the remaining thyme – parsley is also an option – and serve with mashed potato.
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