Tuesday, August 10, 2010

Pork chops with mushroom and onion stew

Pork is great to prepare with sweet and savory flavours. I have seen Ainsley Harriot prepare pork tenderloin with onion and apple stew. I prepared pork chops with a sweetened onion and mushroom stew. Serious yummie!!

I created this dish (I have made it three times), as I had turned sick and tired of dry-roasted pork chops. The whole idea is to cover it all up, and allow the chops to stew in the oven, creating a succulent and tasty meat dish.

When I cook, I do not pay much attention to the amounts of each ingredient I put in, so these are estimated quantities - so do experiment, and create your own twist by adding what you like. You may substitute cream with coconut milk, or use chili to provide additional heat.

To 3 hungry people you’ll need (in order of appearance):
  • Salt, pepper
  • 4 pork chops
  • 50 grams butter
  • 150-200 grams mushrooms, sliced
  • 1 large onion, diced
  • 1-2 tbsp sweet chili and coconut sauce (or plain sugar)
  • 1 stock cube
  • 50 cl water
  • 15 cl single cream (10%)
  • 1 dash (do use sparingly!!) sherry vinegar
Sprinkle pork chops with salt and pepper. Fry chops in hot butter for 4-5 minutes on each side or until well done. Place in baking tray, and allow to cool.

Fry mushrooms in the excess oil until soft and golden. Remove from pan and allow to cool.

Fry onion until golden, then add sweet chili and coconut sauce, allow to brown slightly. Reduce heat and add mushrooms, water and stock cube. Allow liquid to reduce while stirring. Add a small dash of sherry vinegar to cut the sweetness.

Add single cream when nearly all water has evaporated. Set pan aside.

Heat oven to 150C / 270F. Place pork chops in an oven proof dish and pour stew over, until it covers the meat completely. Cover tray with tin foil.

Place tray in oven for 25-30 minutes. Remove foil and let the meat rest of 5 minutes before serving.

Serve with mashed or dauphinoise potatoes and a salad.

More pork recipes

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