Pork Chops with Sage and a Cream and Mushroom Sauce

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 mushrooms.

The Herbs and Spices in your spice pouch for this recipe are: *Sage, Thyme, Cumin, Garlic, Onion, Parsley, Oregano, Paprika, Black Pepper 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

1/2 x Cup white wine or best chicken stock

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, Coriander, Parsley, Oregano 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 without being runny, then lightly coat the pork with olive oil, add salt to diet and taste and using your hands, rub the spice paste into the pork on both sides. Refrigerate for 30 minutes before returning to room temperature then brown on all sides in a medium hot pan with olive oil, then set aside.

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

Now, add the white wine or stock and deglaze the pan to loosen all the crunchy bits. Allow the alcohol to evaporate if using wine and 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 depending on the size of the pork chops. Do not over cook.