Pork Chops & Mushroom Gravy
Serves 4
Tender pork chops served with a delicious gravy filled with flavour. Mash goes very well!
4 bone in old fashioned pork chops, 1/2 inch thick
1 medium onion, peeled and chopped
1 clove of garlic, peeled and crushed
1/2 pound of mushrooms, cleaned and sliced
1/2 TBS grainy mustard
1/2 TBS Dijon mustard
1 tsp liquid honey
1/2 tsp thyme
240ml cup chicken stock (1 cup)
120ml heavy cream (1/2 cup)
Trim the fat on the chops to about 1/4 inch, saving the trimmings. Slash the fat on the chops at 1/4 inch intervals. Place the trimmings into a pan and heat them over medium heat to release the fat and melt them a bit. Season the chops all over with salt and black pepper. Brown the chops well on both sides over medium heat. Remove to a plate and set aside. Add the onions and mushrooms to the pan. Cook and stir to brown lightly. Add the garlic and cook until fragrant, about 2 minutes. Add both mustards, honey, thyme and chicken stock. Bring to the boil, then reduce to a low simmer. Return the chops to the pan, turning them to coat in the pan juices. Cover and simmer for about 10 minutes, or until tender and cooked through. Remove the chops to a serving platter. Add the cream to the pan juices and whisk to combine. Bring to the boil, then pour over the chops on the serving platter. Serve immediately.
Todd really enjoys these with some mashed potatoes, but rice would work equally as well. I also like to serve a green vegetable on the side. Today it was a mix of green and wax beans. Delicious! Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2017/05/pork-chops-mushroom-gravy.html
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