Pork Chop Recipe

Perfect Irish Pork Chops with Duxelle
Duxelle is a fancy name for mushroom sauce. This recipe
is great for a quick mid-week dinner after school or college. If you don’t have
madeira you can use brandy or whiskey. Make sure when you add the alcohol to
the pan that you watch your eyebrows. I know from experience.
4 x 100g  pork
150g mushrooms sliced (I recommend chestnut)
1 garlic clove, crushed
2tbsps madeira
200ml crème fraiche
Boiled potatoes and green beans, to serve
Salt and freshly ground black pepper
Small knob of butter
2 shallots, finely chopped
Preheat the oven to Gas Mark 4, 180C. Heat the oil
in a frying pan and quickly sear the chops for a minute or so on each side
until golden brown, then place in an ovenproof dish, side by side. Season to
Add the butter to the pan and once melted, stir in the
shallots and cook for a couple of minutes until softened, stirring. Add the
mushrooms and garlic and season to taste, then saute for another few minutes
until the mushrooms are just tender.
Pour the maderia into the pan and allow to bubble down,
then stir in the crème fraiche until just heated through. Spoon over the pork
chops and bake for 20 minutes until the pork chops are completely cooked
through. Serve the dish straight to the table and have bowls of boiled potatoes
and green beans to hand around separately.

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