Creamy Sage, Mustard & Mushroom Pork Chops

30 03 2011

The first whiff of Winter is in the air in Cape Town, and I for one find this toe-curlingly exciting. Log fires, cosy winter clothes and most of all, voluptuous, tummy-filling winter food are all just around the corner. To get into the spirit of things, we had this delicious creamy Mushroom, Musard and Sage Pork dish last night and I have no compunction about saying that I think you should do the same. Trust me. 

One more thing… I am not a pork fan. At all. About the only time we ever eat it is when it’s in its wonderful bacony form. However, because I’m doing this BOOK, and can’t exactly leave out a whole meat group, I’ve had to get experimenting. So this is a product of that, and I am rather pleased with the results.

Mushroom and Sage Pork Chops with Red Apple Salad
Serves 4 | Preparation time 10 minutes| Cooking time 20 minutes

1-2 Tbsp olive oil
About 700g of pork loin chops (or pork fillets)
3 heaped Tbsp Dijon mustard
2 Tbsp chopped fresh sage leaves or ½ Tbsp dried sage
2 cupa chopped mushrooms (about 250g)
1 Tbsp butter
½ cup chicken or vegetable stock
1/3 cup crème fraiche
Generous pinch of salt and freshly ground black pepper

For the red apple salad
¼ cup natural yoghurt
2 red apples, cored and chopped
2 sticks celery, chopped
Juice of half a lemon
Mix ingredients together

1. Season the meat with salt and pepper on both sides. Heat the olive oil in a large pan on a medium-high heat, and brown the meat for 3-4 minutes on each side until golden and no longer pink in the middle. Remove, place in warm bowl, coat with the mustard and sage leaves, cover tightly and leave to rest. At this point you can also remove the fat and either continue frying it for crispy crackling, or discard.
2. Heat 1 Tbsp butter in the same pan and fry the mushrooms until lightly golden, about 2 minutes. Remove and add to the resting meat.
3. Pour the stock and crème fraiche to the pan and simmer for a further 4-5 minutes until it starts to thicken. Add in the mushrooms, season with salt and pepper, then pour the whole mixture over the chops and rest until serving.

Serving Ideas: Serve with the red apple salad and mashed potato.



4 responses

30 03 2011

I love pork – how can you possibly not like it – crispy cracking is the best – well maybe not the best FOR you but certainly taste wise there is nothing to beat it!!

30 03 2011

ha! ok, have to say I do love a good old roast pork with crackling (see I even made space for crackling in this recipe!) but otherwise dunno, just not the biggest fan which is so odd as I love pretty much anything edible! x

31 03 2011

I am a big pork fan and it features quite a lot in my cooking 🙂

31 03 2011
Smoked Salmon? | Smoke

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