- 1 tablesp. olive oil
- 4 x 100g lean pork chops, well trimmed
- 150g packet gourmet mushrooms sliced
- 1 garlic clove, crushed
- 2 tablesp. medium sherry
- 200ml creme fraiche
- Boiled potatoes and green beans, to serve
- Salt and freshly ground black pepper
- Small knob of butter
- 2 shallots, finely chopped
Cooking Time: 30 mins.
Preheat the oven to Gas Mark 4, 180C (350F). Heat the oil in a frying pan and quickly sear the chops for a minute or so on each side until golden brown, then place in an ovenproof dish, side by side. Season to taste.
Add the butter to the pan and once melted, stir in the shallots and cook for a couple of minutes until softened, stirring. Add the mushrooms and garlic and season to taste, then saute for another few minutes until the mushrooms are just tender.
Pour the sherry into the pan and allow to bubble down, then stir in the creme fraiche until just heated through. Spoon over the pork chops and bake for 20 minutes until the pork chops are completely cooked through. Serve the dish straight to the table and have bowls of boiled potatoes and green beans to hand around separately.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers