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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!
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Sweet and savoury flavours blend together beautifully in this dish that highlights the versatility of New Zealand pork.
2 shallots, thinly sliced
2 garlic cloves, chopped
300g mushrooms, sliced
½ cup Marsala or sweet white wine
½ cup chicken stock
2 Tbsp olive oil
2 Tbsp butter
1/3 cup flour
1 tsp garlic powder
½ tsp salt and pepper
fresh thyme
1 tsp Dijon mustard
2 shallots, thinly sliced
2 garlic cloves, chopped
300g mushrooms, sliced
½ cup Marsala or sweet white wine
½ cup chicken stock
2 Tbsp olive oil
2 Tbsp butter
1/3 cup flour
1 tsp garlic powder
½ tsp salt and pepper
fresh thyme
1 tsp Dijon mustard
On a plate or shallow bowl, combine flour, garlic powder and salt and pepper. Toss the pork through the mixture, coating all sides. Tap off any excess.
In a fry pan over medium-high heat, add the butter and oil. Once the butter has melted, add the pork.
Cook each side of the pork until golden brown then lower the heat and add the mushrooms, shallots and garlic – tossing with tongs to cook evenly.
Add the Marsala wine and chicken stock, scraping up any bits stuck to the bottom of the pan.
Add in a few sprigs of fresh thyme and cover with a lid. Cook for about 7-8 minutes on low.
Add Dijon mustard and cook uncovered for a further 3-4 minutes, or until the sauce is thick like gravy.
Sweet and savoury flavours blend together beautifully in this dish that highlights the versatility of New Zealand pork.
4 - 6 New Zealand pork chops or steaks
2 shallots, thinly sliced
2 garlic cloves, chopped
300g mushrooms, sliced
½ cup Marsala or sweet white wine
½ cup chicken stock
2 Tbsp olive oil
2 Tbsp butter
1/3 cup flour
1 tsp garlic powder
½ tsp salt and pepper
fresh thyme
1 tsp Dijon mustard
On a plate or shallow bowl, combine flour, garlic powder and salt and pepper. Toss the pork through the mixture, coating all sides. Tap off any excess.
In a fry pan over medium-high heat, add the butter and oil. Once the butter has melted, add the pork.
Cook each side of the pork until golden brown then lower the heat and add the mushrooms, shallots and garlic – tossing with tongs to cook evenly.
Add the Marsala wine and chicken stock, scraping up any bits stuck to the bottom of the pan.
Add in a few sprigs of fresh thyme and cover with a lid. Cook for about 7-8 minutes on low.
Add Dijon mustard and cook uncovered for a further 3-4 minutes, or until the sauce is thick like gravy.
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