Cream Sage and Mushroom Free Range Pork Chops

mushroomsauce
Ingredients:
Serves 4

  • 6 x free range pork chops
  • 1 carton cream from grass fed cows
  • 50g butter from grass fed cows
  • 1/2 cup portobello mushrooms – thinly sliced
  • 1 FAT clove of garlic – finely chopped
  • handful of sage leaves coarsely chopped
  • zest from 1 lemon
  • a good glug of sherry
  • Salt and Pepper
  • Good glug of olive oil

Pre-heat the grill in your oven to it’s highest setting.
Add a blob of olive oil, some salt and pepper to a bowl with your sage and lemon zest and mix up. Rub this into the pork chops.
Grill pork chops on both sides for roughly 4-5 minutes a side until golden, remove, cover and set aside.
Keep the drippings from the pork aside – you should have an olivey, sagey, porkey, lemony juice from this.
Heat the butter in a pan and add the garlic on medium heat, don’t cook for too long, just infuse the butter with the garlic and the moment you can smell it heating toss in the mushrooms and crank up the heat. The thing with mushroms is you dont’ want to cram the pan and you want them in a single layer – otherwise – they will touch each other, steam and sweat and start evaporating water and go limp and then you’ve got limp mushrooms and a pan of water to deal with – not cool. Crank up the heat, put the mushrooms in, in a single layer, almost let them start burning on one side and then quickly toss over – you dont’ want them to lose their water or mushroom flavour. This should cook quickly. Once the mushrooms look like they’re crispy they’re cooking that quickly – pour over some sherry, just enough to coat the mushrooms – it will bubble furiously – let the alcohol bubble off – a minute or two and then turn the heat right down and add the cream. Pour in the juices left over from cooking the pork, turn the heat to medium and let the sauce reduce and thicken for a couple of minutes. Arrange the chops in a single layer in a good roaster or baking dish, pour over the cream sauce and serve with a scattering of a bit more sage for garnish.  You will get compliments about this sauce, I promise!
Enjoy! – NOTE – MAKE THIS SAUCE TO ADD WITH YOUR FAVOURITE KALAHARI 100% GRASS FED BEEF STEAK, FILLET, OR MANDYS CHICKEN OR JUST FOR PASTA…..
 

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