This hearty recipe by Jenny Maltese will warm you right up.
Ingredients
Serves: 4
- 4 boneless loin pork chops (500g approx.)
- 2 tbsp unsalted butter
- 200g mushrooms, sliced (any type)
- 150g broccolini, roughly chopped
- Pinch of sea salt and pepper
- 2-4 garlic cloves, finely chopped
- 350 ml) milk, any milk (or cream)
- 2-4 tbsp. Flour
- 1/2 cup parmesan, finely grated (optional)
- 2 Tbsp fresh thyme leaves (or sage, oregano, rosemary)
Method
- Pat the pork chops dry with a paper towel, season with sea salt & pepper. Heat up a non-stick frying pan over medium-high heat. Add butter & pork chops to the pan, and fry on both sides until golden. Remove from the pan and set aside.
- Add mushrooms to the same pan and cook until golden brown. No need to stir constantly. Just before mushrooms are done, add the garlic, herbs, broccolini and a pinch of salt and pepper. Cook for about 1 minute.
- Mix milk and flour until fully combined. Add this mixture to the pan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, the sauce may split.
- Stir occasionally and simmer for 2 - 3 minutes until it thickens. It should be creamy & velvety, add extra milk or vegetable stock if the sauce requires to be thinner.
- Add fresh herbs and cheese, adjust salt and pepper to taste. Return the pork chops to the sauce and heat through for 2 minutes. Ready to serve.
- Toss through pasta, serve with a silky mash, stuff into baked potatoes, steamy rice, quinoa or a crusty bread. It will become one of your family favourites!
