Pork with mushroom sherry sauce
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Main
Method
Put the rice on to boil in lightly salted water and drain when cooked.
Heat the oil and fry the garlic until it is about to change colour, add the mushrooms and sauté until they have softened. Add the rosemary, sherry and stock and allow to simmer gently over a low heat for five minutes.
I like to tenderise pork when I buy it off the bone. I use a meat tenderiser or mallet and flatten the pork with it a few times before cooking. This is optional but it gives a more succulent and result as it breaks down the fibres.
Rub some oil into the pork and season well. Place under a medium grill and cook for ten minutes on each side, or until cooked through.
Add the crème fraiche and mustard to the sauce. Serve the sauce poured over the pork with the rice on the side.
Ingredients
rice, for four
dash of rapeseed oil
4 garlic cloves, crushed
200g mushrooms, sliced
handful of rosemary, removed from the stalk
150ml dry sherry
150ml stock
2 tbsp crème fraîche
1 tsp wholegrain mustard
8 boneless pork chops, sliced
Method
Put the rice on to boil in lightly salted water and drain when cooked.
Heat the oil and fry the garlic until it is about to change colour, add the mushrooms and sauté until they have softened. Add the rosemary, sherry and stock and allow to simmer gently over a low heat for five minutes.
I like to tenderise pork when I buy it off the bone. I use a meat tenderiser or mallet and flatten the pork with it a few times before cooking. This is optional but it gives a more succulent and result as it breaks down the fibres.
Rub some oil into the pork and season well. Place under a medium grill and cook for ten minutes on each side, or until cooked through.
Add the crème fraiche and mustard to the sauce. Serve the sauce poured over the pork with the rice on the side.
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