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Creamy Mushroom Pork Chops and mash potatoes
Creamy Mushroom Pork Chops and mash potatoes

@Natashas.eats seen below with her delicious heartwarming winter favourite with Eskort Pork Chops, creamy mushroom and roasted garlic mash.

Prep time: 15 min
Cook time: 20 min T
otal time: 35 min
Serves: 4



Pork Chops



Eskort fresh Pork Chops

200 g

Eskort Streaky Bacon


large onion, sliced into rings

4 cloves

garlic, minced

500 g

portobello mushrooms


fresh parsley


fresh thyme

30 ml (2 T)

olive oil

4 knobs

salted butter (separated)

5 ml (1 t)


15 ml (1 T)


30 ml (2 T)

chicken spice

30 ml (2 T)

smoked paprika

5 ml (1t)

garlic powder

30 ml (2 T)

dried thyme

30 ml (2 T)

dried Italian herbs


salt & pepper to taste

250 ml (1 C)

chicken stock

250 ml (1 C)

fresh cream

Roasted Garlic Mash



medium potatoes, peeled and cubed

1 bulb


30 ml (2 T)


250 ml (1 C)

full cream milk


salt & pepper to taste


  • Take the pork chops out of the fridge and let them sit on the countertop for at least 20 minutes before cooking. Bringing the chops up to room temperature will allow them to cook more evenly and tender.

  • Combine the chicken spice, smoked paprika, garlic powder and black pepper in a bowl.

  • Pat the pork chops dry then season them generously with the spice mix on both sides.

  • In a large pan over medium-high heat, heat 1 tablespoon of olive oil then chop bacon into pieces and fry, allowing it to render its own fat. Once bacon is brown remove it from the pan making sure you leave its fat in the pan and set it aside.

  • Add 1 knob of butter to the bacon fat, then fry chops for 3-5 minutes per side until nicely brown.

  • Remove the chops from the pan and place them on a plate/board. Cover with foil and set aside.

  • In the same pan add in sliced onions and sugar and fry until caramelized then remove and set aside.

  • In the same pan add another knob of butter, the mushrooms, garlic, dry thyme and Italian herbs, then fry for a few minutes until the mushrooms just start to soften, remove and set aside.

  • Add the remaining 2 knobs of butter to the pan. Once they have melted add the flour. stir constantly to form a paste. Cook the paste for 3 minutes while continuously stirring, then add 250ml of stock, stir quickly to ensure you don't get any lumps and allow that to simmer for 3 minutes while stirring regularly.

  • Stir in the cream, allow to simmer for another 3 minutes while stirring.

  • Place the chops, onions, mushrooms and bacon back into the pan, making sure everything is nicely coated in the sauce. Cover and simmer for 5-8 minutes until the chops cook through.

  • Finish off with chopped fresh parsley.

For the Mash

  • Preheat oven to 200°C.

  • Slice the garlic bulb in half across the centre (separating the top and the bottom).

  • Place the halved garlic in foil, drizzle olive oil, sprinkle on salt and pepper then wrap up to make a parcel.

  • Place in the oven for 1 hour.

  • Boil potatoes until soft. Drain excess water then mash until smooth.

  • Add butter, a few cloves of the roasted garlic and combine well.

  • Add milk, salt and pepper to taste.Serve:

Serve chops on mash while still hot.

Recipe Meal Type: - Dinner
The following product can be used with this recipe:
Available at Eskort Butcheries

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