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86 people made this
About this recipe:
Pork chops, mushrooms and onions in a creamy soured cream sauce. A richly satisfying, yet simple, midweek supper.
4 thick pork chops
2 tablespoons vegetable oil
1 onion, thinly sliced
100g (4 oz) fresh mushrooms, sliced
4 tablespoons water
1 dessertspoon mustard
1/2 teaspoon salt
100ml (4 fl oz) soured cream
handful chopped fresh parsley, for garnish
- Heat oil in a large frying pan over medium high heat. Cook chops until well browned on both sides. Remove chops and set aside.
- Add onion and mushrooms to the frying pan and cook until tender, stirring occasionally.
- Return chops to frying pan. Add water, mustard and salt. Raise heat to high and bring to the boil. Reduce heat to low, cover and simmer for 45 minutes to 1 hour.
- Remove chops to a warm platter. Stir soured cream into the pan used to cook the pork and heat through (do not boil). Pour sauce over chops. Garnish with parsley and serve.
Stir in soured cream at the last moment, and don't let it boil or the sauce will separate.
Used different ingredients.
used low fat creme fraiche instead of sour cream and used left over roast pork thickly sliced instead of chops
- 15 Oct 2008
Chopped up pork filet mignon, used normal cream, and some cornflour to thicken at the end (it's what I had in the cupboard!). Worked very well, and will definitely make again.
- 25 Oct 2013
Tasted great,will cook again
- 26 Aug 2010
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