These are a really quick and easy midweek, but are also impressive enough if you are cooking for friends
They are delicious with mashed potatoes and some greens, but also go well with rice or salad depending on how hungry you are feeling.
The recipe calls for stock, and a stock cube or bouillon powder mixed with hot water is fine. While fresh stock is great, realistically how many of us have the time to make it.
4 Broad pork chops
½ Cup of stock
100gms Low fat crème fraiche
1 Tbsp. Dijon mustard
1 Tbsp. Olive oil
Parsley to garnish (if you can be bothered)
- In a large frying heat the olive oil on a high heat, and add the pork chops.
- When the chops have coloured on side, turn them and add the onions and mushrooms, cook for 5 minutes until the chops have coloured.
- Add the stock, and cover with a lid. If you’re frying pan does have a lid you can use tin foil to cover the pan
- After another 5 minutes remove the lid or tin foil and cook for another 2 minutes until the stock has reduced a little.
- Stir in the Dijon mustard and crème fraiche, and make sure it’s fully mixed through the mushrooms and onions.
- Sprinkle parsley (if you’re arsed), and serve. This keeps well for a day or two in the fridge if you have leftovers.