Meal Planner

Tbone pork chops recipe

RECIPE OVERVIEW

This dish is a delicious evening meal served with a black pepper and mushroom sauce and parmesan baby potatoes. 

Preparation time: 15 minutes

Cooking time: 50 minutes

Ingredients

Serves: 4 people

  • 1 pinch Black Pepper
  • 2 tsp Black Peppercorns
    crushed
  • 150 ml Chicken Stock Cube
  • 1 tbsp Creme Fraiche
  • 3 cloves Garlic
    peeled and left whole
  • 200 g Mushrooms
    roughly chopped
  • 3 tbsp Olive Oil
  • 1 pinch Salt
  • 3 - Shallots
    finely chopped
  • 500 g SuperValu Baby Potatoes
  • 1 tbsp SuperValu Cornflour
  • 1 tbsp SuperValu Fresh Parsley Flat Leaf
    chopped
  • 1 tbsp SuperValu Fresh Thyme
    chopped
  • 5 tbsp SuperValu Parmesan Cheese Shavings
  • 4 - SuperValu Quality Irish Pork Chops
  • 50 ml White Wine

Method

1. Preheat the oven to 200°C/gas mark 6.

2. Place the baby potatoes and garlic cloves in a large saucepan with a pinch of salt, then cover with water. Bring to the boil, then reduce to a simmer for 15 minutes, until the potatoes are almost cooked through and easy to crush. Drain and transfer the potatoes and garlic to a baking tray. Scatter over the parmesan and drizzle with 2 tablespoons of the oil, then roast in the oven for 15 minutes, until golden. Keep warm, uncovered.

3. Meanwhile, heat a heavy-based pan or griddle pan over a medium heat. Rub the remaining tablespoon of oil on the T-bone pork chops and season with a pinch of salt and pepper. Add the pork chops to the pan and cook for 5 to 8 minutes on each side, depending on how thick the chops are. Remove the chops and set aside, loosely covered with a tent of foil to keep
warm.

4. Add the shallots, thyme and crushed black pepper to the same pan, still set over a medium heat and without removing the leftover fat, and cook for 30 seconds, until softened. Add the mushrooms and sauté over a medium-high heat for 2 to 4 minutes, until coloured. Sprinkle the cornflour over the mushrooms and cook for 1 minute more. Slowly stir in the white wine and let it bubble up for 1 minute, then stir in the chicken stock. Simmer for 1 minute and check the seasoning. Remove from the heat and swirl through the crème fraîche and parsley.

5. Serve the T-bone pork chops with the parmesan potatoes and spoon over the black pepper and mushroom sauce.

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