Pork Chops with Mushrooms, Cream and Sage

Why you will like this recipe

Perfect when you are short of time. The key to the flavour is best quality pork and the Sage, Thyme and Paprika from your Spice Pouch, giving a wonderfully unique flavour to the pork and the mushroom sauce.

The Herbs and Spices in your spice pouch for this recipe are: *Sage, Thyme, Cumin, Garlic, Onion, Paprika and just a touch of Chili Flakes.

When you order you will receive your zip lock natural spice pouch together with a printed hard copy of your recipe.

The 65g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 65g Pouch - $7.60   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

3 - 4 Medium Pork Chops, boned. Best quality pork is essential

Olive oil

1 x Medium leek - washed and sliced across

1 x Cup button mushrooms - sliced and pressed

1 x Cup white wine or best chicken stock

1 x Teaspoon sugar

2 x Teaspoons Dijon mustard

1 x Cup heavy cream

40g x Butter

Salt and pepper to your taste and diet

4 x Teaspoons from your blended Pork Chops Herb and Spice Pouch Your pork chop spice pouch contains: *Sage, Thyme, Paprika, Garlic, Onion, Cumin and just a touch of chili flakes.

Method

Pat dry the chops, (important) then in a small bowl mix the 4 teaspoons of the spices from the pouch with olive oil to make a paste then lightly coat the pork with olive oil and using your hands, add salt and pepper and the 4 teaspoons of Pork Seasoning to make a paste then rub into the pork on both sides. Then refrigerate for 30 minutes before browning on all sides in a medium hot pan with olive oil, then set aside.

Next, in the same pan, add the leeks and sugar with the butter and a little more olive oil and caramelise until soft. tThen add the mushrooms and stir to soften and bring everything together.

Now, add the white wine and deglaze the pan to loosen all the crunchy bits. Allow the alcohol to evaporate then add the cream and Dijon mustard, stir well then return the pork chops and cover with the sauce to complete the cooking. About 15 - 20 minutes.

Serve with steamed baby potatoes and salad.