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Creamy samp bake with butter-fried pork chops


Creamy samp bake with butter-fried pork chops (PHO

Ingredients 16
Servings 4
Time 10 min

Ingredients

  • 15
    ml
    olive oil
  • 15
    ml
    butter
  • 4 leeks, sliced
  • 4 garlic cloves, crushed
  • 250
    g
    mushrooms, sliced
  • 250
    ml
    cream
  • 60
    ml
    cream cheese (optional)
  • 750
    ml
    cooked samp
  • 15
    ml
    dried oregano
  • 5
    ml
    dried thyme
  • salt and freshly ground pepper
  • 4 pork chops (with or without bone)
  • salt and freshly ground pepper
  • 30
    ml
    butter
  • 1 red onion, chopped a shot of white wine
  • fresh herbs to garnish
 

Method

35-40 min
 

Preheat the oven to 200°C.

1 SAMP BAKE

Heat the oil and butter in a deep pan and fry the leeks until soft. Add the garlic and mushrooms and stir-fry until cooked.

2 Turn the heat down and add the cream. Simmer slowly for 5 minutes, then add the cream cheese (if using) and stir until melted. Add the cooked samp and dried herbs, mix well and season with the salt and pepper. Transfer to an oven proof dish.

3 Season the meat with salt and pepper. Heat the butter in a pan and fry the chops until golden brown on one side, then turn and fry until golden brown on the other side (the chops don’t have to be completely cooked). Arrange on top of the samp bake in the oven proof dish.

4 In the same pan in which the chops were fried, stir-fry the onion until soft and golden brown. Add the wine and stir fast, then pour the sauce over the chops.

5 Cover the dish with foil and bake for 15 minutes or until the chops are cooked through.

6 TO SERVE

Garnish with fresh herbs and serve.

 

Read more on: samp  |  pork  |  recipes
 

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