Ingredients
- Olive oil
- 6 x pork chops
- 500g mushrooms (chestnut, button etc)
- 3 leeks
- 2 cloves garlic, crushed
- Salt and pepper
- 50ml white wine, whiskey or brandy
- 3 tbsp plain flour
- 1 heaped tsp Dijon mustard
- 500ml whole milk
- 2 tbsp fresh parsley, chopped
- To serve: mashed sweet potato, pasta or rice
1. Preheat the oven to 180 degrees.
2. Heat two tbsp olive oil in a wide frying pan. Fry the pork chops for three to four minutes each side till they begin to brown. Arrange in the base of an oven proof dish. Add the white wine to the pan and simmer to deglaze the pan. Add this sauce to the pork chops.
3. Add a little oil or butter to a wide saucepan. Slice the mushrooms and sauté till lightly golden. Add the leeks and cook right down till they begin to soften. Add the garlic, stir the mixture around for two minutes to remove any raw garlic taste. Add the flour and mix well, cook for two minutes, stirring.
4. Add the Dijon mustard and gradually add in the milk, stirring constantly to ensure a smooth sauce. Add the pork chop cooking sauce that’s in the dish. Season generously to taste with salt and pepper.
5. Pour the sauce over the pork chops and place in the oven for 20-25 minutes till bubbling on top. Garnish with plenty of freshly chopped parsley and serve right away with mashed sweet potato, pasta or rice
