Pork Chops With Mushrooms and Leeks in a Mustard Tarragon Sauce

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What a beautiful day it has been in Sydney today and walking around my local village of Rozelle was just delightful! I popped into my favourite local butcher Darling St Meats, as I had found this recipe, on The Telegraph UK site, which looked delicious for juicy pork chops! This recipe is so easy and the results are amazing.  I served this little creation with baby new potatoes and good old Brussels sprouts, drowned in butter and white pepper!! I don’t care bring on the butter!!!!! Enjoy

SERVES
4
INGREDIENTS
4 boneless pork chops
1 small onion
1 leek
140g mushrooms
1 glass white wine
150ml crème fraiche
1 heaped tsp Dijon Mustard
Salt and pepper
Small handful of chopped tarragon
METHOD
Heat a generous glug of olive oil in a wide saucepan and brown the pork steaks for a couple of minutes on each side until golden. Remove from the pan and keep to one side.
Finely slice the onion and add to the same pan with a little more oil. Fry over a medium heat for two minutes and then add the leek and mushrooms, also finely sliced. Cook gently for 10 minutes with a lid until the leek and onion are soft.
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Take the lid off the pan, turn the heat up slightly and pour in the white wine. Simmer for a couple of minutes until the liquid is syrupy. Now stir in the crème fraiche, mustard, tarragon and some salt and pepper. Simmer for two minutes before returning the pork steaks to the pan, pushing them into the sauce so they are just submerged.
Return the lid to the pan and cook for 5-10 minutes, depending on the thickness of the steaks, until they’re cooked through.
Check the seasoning again and serve.

Thanks The Telegraph UK for inspiring me for tonight dinner ;0)

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