Friday, July 14, 2017
Pork Chops with Mushroom Sauce
Pork Chops with Mushroom Sauce 4 -6 pork chops 1/2 cup onion, finely sliced (or use leeks) 2 garlic cloves, slices 1/2 lb mushroom, sliced (250 g) 1 teaspoon chili flakes, the dried spice 3 tablespoons sherry wine (specified was 50 ml medium cream sherry) 3 1/2 fluid oz cream (specified was 100 ml cream) parsley (or chives) Trim chops and score the fat rind. Dry-fry the chops in a very hot pan, or use a little oil if the chops are too lean. Keep warm. In the same pan fry the onion or leeks, garlic and chili, adding a little oil or butter, until soft but not brown. Add the mushrooms and stir fry a few minutes. Add the sherry and cream and cook until sauce thickens slightly. Stir the chopped herbs through, and pour the sauce over the chops.