Pork chops with stroganoff sauce
By: Gary Rhodes From: Gary Rhodes' Local Food Heroes
Printer friendly version
- Prep time:
- 15 mins
- Cook time:
- 30 mins
- Serves:
- 4
Gary Rhodes’ quick and easy take on stroganoff, using pork from Tablehurst Farm, makes a great midweek meal or cosy supper with friends
Similar recipes
Related Videos
Ingredients
For the stroganoff sauce
- 1 tbsp Olive oil
- 1 Onion, finely chopped
- 100g Mushrooms
- 1 red pepper, seeds removed and finely sliced
- 2 tbsp Brandy
- 4 tbsp Soured cream
- 1 Lemon, juice only
- 2 tsp Dijon Mustard
For the pork chops
- 1 knob of Butter
- 1 drizzle of Olive oil
- 4 pork chops
- 1 handful Parsley, finely chopped
Method
1. For the stroganoff sauce: heat the olive oil in a large frying pan over a medium heat and gently fry the onion for 5 minutes or until beginning to soften. Stir in the mushrooms and red pepper and fry for 5 minutes, or until the mushrooms and peppers have softened.2. Pour in the brandy and simmer for 2-3 minutes until the brandy has reduced right down then stir in the soured cream, lemon juice and dijon mustard. Season with salt and freshly ground black pepper.
4. For the pork chops: melt the butter with the olive oil in a large, heavy-based frying pan over a medium heat. Add the pork chops and fry for 5-7 minutes on each side, depending on the thickness of the chops, or until just cooked through.
5. To serve, pour the stroganoff sauce over the pork chops and sprinkle over the parsley.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register