A tasty, filling meal the whole family can enjoy.
Ingredients
- 4 lean pork chops (100g each, well trimmed)
- 1 tblsp olive oil
- small knob of butter
- 2 shallots, finely chopped
- 150 g packet gourmet mushrooms (sliced)
- 1 garlic clove (crushed)
- 2 tblsp medium sherry
- 250 ml carton reduced fat crème fraîche
- salt and freshly ground black pepper
- boiled potatoes and green beans, to serve
Method
- Preheat the oven to 180ºC (350ºF/Gas 4). Heat the oil in a frying pan and quickly sear the chops for a minute or so on each side until golden brown, then place in an ovenproof dish, side by side. Season.
- Add the butter to the pan and once melted, stir in the shallots and cook for a couple of minutes until softened, stirring.
- Add the mushrooms and garlic and season to taste, then sauté for another few minutes until the mushrooms are just tender.
- Pour the sherry into the pan and allow to bubble up, then stir in the crème fraiche until just heated through.
- Spoon over the pork chops and bake for 20 minutes until the pork chops are completely cooked through.
- Serve the dish straight to the table and have bowls of boiled potatoes and green beans to hand around separately.
Recipe courtesy of Bord Bia.
