Pork chops with mushroom sauce
If you want a quick and easy dish for a midweek supper, try these pork chops with mushroom sauce! The dish is dairy-free, yet creamy, as I used the starchy cooking water of the potatoes I was cooking for a mash on the side. But you can add some cornflour instead (or singe-cream, if dairy isn’t an issue for you). Serve it with mashed/boiled potatoes.
Ingredients
Method
- Put the pork loins in a shallow dish and add two spoonful of mustard and one garlic (minced). Mix well, coating well all the chops. Marinate for minimum 30 minutes.
- Cut the onion into thin slices and chop the rosemary leaves. Slice the mushrooms.
- Heat the oil a large frying pan and gently sauté the onion for five minutes, then add the mushrooms and rosemary.
- Put a lid on and cook for 5 minutes.
- Move the mushrooms and onions to one side of the pan, then put the pork chops to the other side ( you might want to add a drop of oil). Mix the other garlic and lemon juice into the mushroom mixture. Season everything with pepper.
- Put a lid on and cook for 3 minutes, then turn over the chops and cook for another 3 minutes.
- Add the remaining mustard to the mushroom, then pour in some water (mixed with a little corn starch), or white wine, or stock. Turn up the heat and reduce the sauce until creamy, while keep turning over the chops to brown a bit (don’t over-cook them!).
- Transfer the pork chops to a plate to rest, and reduce the mushroom sauce further, if needed.
- Serve the loin chops with the mushroom sauce, parsley leaves scattered on top.