This variation of a classic recipe uses boneless loin chops instead of the more expensive pork fillet or strips of beef steak. It’s perfect for a filling family meal but special enough for entertaining. Serve with boiled rice, creamed potatoes or buttered noodles and a crisp green salad.
Serves: 6; Time to prepare: 25 mins; Time to cook: 25-30 mins; Cals per portion: 320
Ingredients: 45ml (3 tbsp) flour; 10ml (2 tsp) freshly ground black pepper; 6 boneless loin pork chops; 2 onions, peeled; 350g (12oz) mushrooms, wiped; 1 red pepper, deseeded; 30ml (2 tbsp) oil; 40g (1 ½ oz) butter; 10ml (2 tsp) Dijon mustard; 425ml (¾ pt) meat or vegetable stock; 30ml (2 tbsp) fresh chopped parsley; soured cream to serve
- Mix the flour and black pepper together on a plate and season with salt. Dip each pork chop in the flour mixture to coat completely. Reserve any remaining flour mixture. Slice the onions into rings and slice the mushrooms and the red pepper.
- Heat the oil in a large frying pan and fry the onions for 8-10 mins until soft and browned. Add the mushrooms and red pepper, then fry for a further 4 mins until the mushrooms are just tender. Remove from the frying pan and set aside.
- Add butter to the frying pan and heat until it has melted, then add the pork chops. Cook chops for 6-8 mins on each side until golden brown all over and just cooked through. Remove and set aside with the onions, mushrooms and pepper.
- Add mustard to the pan, then stir in reserved flour. Gradually whisk in the stock and simmer for 2-3 mins until thickened. Return chops and vegetables to the pan and simmer for 5 mins. Garnish with parsley and serve with soured cream.
- Tip: To make this dish extra special, replace half the stock with dry white wine or add a splash of brandy when frying the pork chops.
Visit my shop to download this and 9 other Pork recipes in the Pork Volume 1 book. A recipe card is also available for download here.