Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tender chops in a creamy mushroom sauce — France.
Equipment: Large frying pan
Measures and names
Ingredients
- 2 pork chops
- 1 tbsp oil
- 20 g butter
- 200 g mushrooms, sliced
- 1 shallot
- 1 garlic clove
- 150 ml double cream (heavy cream)
- 100 ml stock
- 1 tsp Dijon mustard
- Fresh thyme
- Buttered greens, to serve
Method
- Season the chops well. Heat the oil in a large pan over a medium-high heat and cook for 4–5 minutes each side, until golden and just cooked through — pork is best still juicy, not dried out. Rest on a warm plate.
- Add the butter to the pan and cook the mushrooms and shallot for 5 minutes, until golden.
- Add the garlic for 1 minute, then the stock, cream, mustard and thyme.
- Bubble for 3 minutes, until the sauce coats a spoon. Taste and season.
- Return the chops with any resting juices to warm through, and serve with buttered greens or cauliflower mash.
Swaps and tips
Don’t overcook the pork — it’s best just cooked through and still juicy. Serve with greens or cauliflower mash.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 50 g | 5 g | 2 g | 94 g | 1058 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
