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Pork Chop in a Creamy Mushroom Sauce


2 x 10oz rare breed pork chops

  • 500ml Mushroom stock
  • 2 shallots, finely diced
  • 2 field mushrooms, finely diced
  • 2 cloves garlic, chopped
  • tsp dried sage
  • 50ml double cream



Heat a  frying pan and sear the pork chops on either side to brown them. Set aside.

Turn down the heat and melt a large knob of butter in the same pan. Add the onion, sage and mushrooms and fry gently for 5 minutes to soften them. Half way through add the garlic.

Add the mushroom stock to the pan, turn up the heat and reduce by half, about 10 minutes.

Add the cream to the pan, stir and add the pork chops. Continue to cook the chops for around 6-8 minutes.

Season the sauce if needed.

Serve with the sauce poured over the chops.

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Hot Tips

If you can't find mushroom stock, chicken works just as well.

A teaspoon of mustard adds a new dimension.