Name: Creamy samp bake with butter-fried pork chops
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ingredients
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; 750 ml samp cooked; 15 ml dried oregano; 5 ml dried thyme; salt and freshly ground black pepper; 4 pork chops with or without bone; salt and freshly ground black pepper; 30 ml butter; 1 red onion chopped and mixed in with a shot of white wine; fresh mixed herbs to garnish

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Ingredients (16)

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
750 ml	samp — cooked
15 ml	dried oregano
5 ml	dried thyme
	salt and freshly ground black pepper
4	pork chops — with or without bone
	salt and freshly ground black pepper
30 ml	butter
1	red onion — chopped and mixed in with a shot of white wine
	fresh mixed herbs — to garnish

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Method:

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.