Pork Chops in Mushroom and Garlic Gravy
Ingredients:
Chops:
1 Kg
Pork chops
30 ml
Olive Oil
60 g
Butter
4 g
Garlic Plus
3 g
Salt
3 g
Pepper, ground
Gravy:
600 g
Mushrooms, sliced
30 ml
Olive Oil
1
Onion, chopped
80 ml
White Wine
30 g
Dijon Mustard
3 cloves
Garlic, crushed
50 g
Flour
4 g
Garlic Plus
1 L
Chicken Stock
15 g
Beef Bullion
3 g
Pepper, ground
2
Dundicut chilies, ground
Method:
Lightly season the Pork with Salt, Pepper, and Garlic Plus.
In a sauce pan on medium high heat add Butter, Butter to melt, and get hot.
Add Pork to fry pan, sauté for 3 minutes each side, (until seared each side). Set Pork aside on a plate.
In pan, add Oil, then add Mushrooms, sauté for 10 minutes, (until golden brown and the water has released). Add Onion, sauté 5 minutes more.
Reduce heat to medium.
Make a well in centre of the pan, add Garlic, sauté for 30 seconds. Deglaze pan with Wine, allow Wine to mostly reduce.
Add in Flour, stir until the Flour coats the ingredients.
Add Chilies, Mustard, Garlic Plus, and Pepper, mix well. Add Chicken Stock, and Bullion, (enough to cover Chops), bring to a boil, until it thickens.
Add Pork back in, bring to a simmer, reduce heat to low, cover simmer for 20 minutes.