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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Tender New Zealand pork chops in creamy mushroom sauce. A tasty and quick meal, perfect for a weeknight! Thanks to VJ Cooks for this great recipe.
Salt and freshly cracked black pepper
1 teaspoon paprika
1 Tbsp butter
1 Tbsp olive oil
1 red onion, sliced
1 cup vegetable stock
250g mushrooms, sliced
4 garlic cloves, crushed
1/2 cup cream
1 Tbsp fresh thyme
Salt and freshly cracked black pepper
1 teaspoon paprika
1 Tbsp butter
1 Tbsp olive oil
1 red onion, sliced
1 cup vegetable stock
250g mushrooms, sliced
4 garlic cloves, crushed
1/2 cup cream
1 Tbsp fresh thyme
Trim the skin off the pork chops still leaving a thin layer of fat and season with salt, pepper and paprika.
Heat butter and olive oil in a large skillet or non-stick pan. Once hot and bubbling, sear chops for 6 minutes on one side, 2 minutes on the other side and then remove the chops from the heat and allow to rest while you make the sauce
Make sauce
Add red onion to pan, pour in half a cup of the vegetable stock and stir to deglaze the pan. Add mushrooms and stir to combine with the stock and onions. Stir in the crushed garlic and cook for 2 minutes. Pour in the rest of the vegetable stock and the cream. Bring to a gentle simmer for 5 minutes until the sauce is reduced and thickened up. Season to taste with salt and pepper.
Place the pork chops and their juices back into the sauce and garnish with fresh thyme.
Serve on top of mashed potatoes with steamed greens.
Tender New Zealand pork chops in creamy mushroom sauce. A tasty and quick meal, perfect for a weeknight! Thanks to VJ Cooks for this great recipe.
4 New Zealand pork chops, 2cm thick
Salt and freshly cracked black pepper
1 teaspoon paprika
1 Tbsp butter
1 Tbsp olive oil
1 red onion, sliced
1 cup vegetable stock
250g mushrooms, sliced
4 garlic cloves, crushed
1/2 cup cream
1 Tbsp fresh thyme
Trim the skin off the pork chops still leaving a thin layer of fat and season with salt, pepper and paprika.
Heat butter and olive oil in a large skillet or non-stick pan. Once hot and bubbling, sear chops for 6 minutes on one side, 2 minutes on the other side and then remove the chops from the heat and allow to rest while you make the sauce
Make sauce
Add red onion to pan, pour in half a cup of the vegetable stock and stir to deglaze the pan. Add mushrooms and stir to combine with the stock and onions. Stir in the crushed garlic and cook for 2 minutes. Pour in the rest of the vegetable stock and the cream. Bring to a gentle simmer for 5 minutes until the sauce is reduced and thickened up. Season to taste with salt and pepper.
Place the pork chops and their juices back into the sauce and garnish with fresh thyme.
Serve on top of mashed potatoes with steamed greens.
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