Name: Pork chops smothered in mixed mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 4-6 pork loin chops outer skins slashed to prevent curling; salt and black pepper to taste; 10 ml sumac or chicken seasoning; 60 ml olive oil; 1 bunch spring onions finely chopped; 2 garlic cloves finely crushed; 1 punnet mixed mushrooms big mushrooms chopped, and smaller mushroom kept whole; 25 ml butter; 25 ml cake flour; 120 - 250 ml stock mushroom or chicken; 125 ml cream; 15 ml fresh chives chopped

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Ingredients (12)

For the pork chops

4-6	pork loin chops — outer skins slashed to prevent curling
	salt and black pepper — to taste
10 ml	sumac — or chicken seasoning
60 ml	olive oil

For the mushroom topping and sauce

1 bunch	spring onions — finely chopped
2	garlic cloves — finely crushed
1 punnet	mixed mushrooms — big mushrooms chopped, and smaller mushroom kept whole
25 ml	butter
25 ml	cake flour
120 - 250 ml	stock — mushroom or chicken
125 ml	cream
15 ml	fresh chives — chopped

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Method:

Preheat the oven to 120°C.

Season the pork chops with salt, pepper and sumac.

Heat half of the olive oil in a pan and fry the chops with the fat side facing down first, to melt and crisp the fat layer on the side of the chops. Then fry the chops on both sides until golden brown, turning them over only once or twice.

Place the pork chops in an oven dish, cover tightly with foil and place in the centre of the oven while you prepare the mushrooms and sauce.

Add the rest of the oil to the same pan and fry the spring onions and garlic until soft.

Add the mushrooms and a small dash of hot water to create steam. Fry the mushrooms while stirring constantly until they are cooked. Season lightly.

Remove the whole mushrooms and mushroom pieces from the pan with a slotted spoon and pile it on top of the pork chops. Place the dish back into the oven.

Add the butter to the pan and when it is melted, add the flour.

Continue stirring until the flour smells like roasted nuts.

Add the mushroom or chicken stock, stirring constantly to create a smooth sauce.

Add the cream and whisk until it is blended well. Season with a pinch of salt and pepper.

Remove the chops from the oven, pour the sauce over the pork chops and mushrooms and sprinkle with the chives before serving.

Tip
For added flavour add a dash of dry or medium sherry to the mushrooms in the pan while frying them.