Sunday, April 7, 2013

Creamy Mushroom Pork Chops

These easy to prepare pork chops are deliciously indulgent with a hint of mustard and sage. Pair with steamed green beans or wilted spinach and dinner is sorted!
350 millilitre Milk
150 millilitre White wine
1 punnet button mushrooms, sliced
1 Clove crushed garlic
1 Onion, sliced
4 Pork chops
30 millilitre Cooking oil
2.5 millilitre Robertsons Sage
1 sachet KNORR Honey and Mustard Chicken Dry Cook-in-Sauce
1.Heat 15ml oil in a large heavy based pan and brown the pork chops in batches for about 5 minutes on each side until they are golden brown then remove from the pan and set aside.
2.Heat the remaining oil in the pan and fry the onion and garlic until soft.
3.Add the sliced mushrooms and fry until soft then add the white wine and allow to simmer until the liquid has reduced by half.
4.Add the milk and stir in the sachet of KNORR Honey & Mustard Chicken Dry Cook-in-Sauce.
5.Return the pork chops to the pan and allow to simmer on a low heat for 12-15 minutes or until the pork is tender and cooked through.
6.Stir in the sage and serve with mashed potato and steamed green beans or wilted spinach.

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