Creamy Mushroom Pork Chops and roasted garlic mash potatoes

Prep Time

15min

Cook Time

20min

Total Time

35min

Serves

4

Ingredients

  • Pork Chops:
  • 4 Eskort Pork Chops, bone-in
  • 1 packet of Eskort Streaky Bacon
  • 1 large onion, sliced into rings
  • 4 fresh garlic cloves, minced
  • 500g of portobello mushrooms
  • fresh parsley
  • fresh thyme
  • 30 ml (2 T) of olive oil
  • 4 knobs of salted butter (separated)
  • 5 ml (1 t) sugar
  • 15 ml (1 T) flour
  • 30 ml (2 T) chicken spice
  • 30 ml (2 T) smoked paprika
  • 5 ml (1 t) 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
  • 6 medium potatoes, peeled and cubed
  • 1 whole garlic bulb
  • 30 ml (2 T) butter
  • 250 ml (1 C) full cream milk
  • salt & pepper to taste

Method

  • 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.
  • to the bacon fat add 1 knob of butter then fry chops for 3-5 minutes per side till nicely brown.
  • remove chops from the pan, place them on a plate/board. Cover with foil and set aside.
  • In the same pan add in sliced onions and sugar and fry till caramelized then remove and set aside.
  • In the same pan add another knob of butter as well as the mushrooms and garlic
  • to that add the dry thyme and Italian herbs
  • then fry for a few minutes until the mushrooms just start to soften, then 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, allowing the paste to cook 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
  • Then stir in the cream, allow to simmer for another 3 minutes while stirring.
  • now put the chops, onions, mushrooms and bacon back into the pan.
  • make sure everything is nicely coated in the sauce.
  • Then cover and simmer for 5-8 minutes till chops cook through.
  • Finish off with chopped fresh parsley.
  • For the Mash:
  • Preheat oven to 200°C.
  • Cut garlic bulb in half across the centre (separating the top and the bottom)
  • Place the halved garlic in foil drizzle olive oil salt and pepper then wrap up to make a parcel. Place in the oven for 1 hour
  • Boil potatoes till soft. Drain excess water then mash till 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.