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