Recipes
Pork chops with mushroom sauce
Dried porcini mushrooms add some luxury to this creamy pork dish. Simple but fantastic.
Dried porcini mushrooms add some luxury to this creamy pork dish. Simple but fantastic.
(5 votes)
Cook: 1 Hour 15 Mins
Serves: 4
Price: £2.35 per serving
Nutritional Information
Each 249g serving contains
Energy
2273kj
543kcal
2273kj
543kcal
27%
Fat
42g
42g
High
59%
59%
Saturates
19g
19g
Med
97%
97%
Sugars
2.3g
2.3g
Low
3%
3%
Salt
0.54g
0.54g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
913kj/218kcal
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
1
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.
2
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.
3
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.
4
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.
5
Stir in the crème fraîche, mustard and parsley. Season, pour over the chops and serve with cabbage.