Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 800grams pork loin chops, 4 x 200 g each
- 25grams butter
- 1tablespoons vegetable oil
- 100grams button mushrooms, halved
- 100grams diced pancetta
- 12 shallots, peeled and left whole
- 1 1/4 cup dry white wine
- 1tablespoons cornflour
- 2tablespoons water
- 1tablespoons French mustard
- 2/3 cup single cream
- 1teaspoons salt
- 1teaspoons pepper
- 1 sprig parsley, chopped, to garnish
Method
Step 1 of 3
Season the pork chops with salt and pepper. Melt the butter with the oil in a frying pan on the hob and fry the chops on both sides to brown. Transfer to a casserole dish. Add the mushrooms, pancetta and shallots to the same frying pan and fry gently, stirring, for 5 minutes. Add to the casserole.
Step 2 of 3
Pour the wine into the pan and bring to the boil, letting it bubble for a minute and scraping up any bits from the bottom of the pan. Tip into the casserole and cover with foil. Place on the lower rack of the halogen oven.
Step 3 of 3
Set the temperature to 200°C and cook for 30 minutes. In a small bowl, blend the cornflour with the measurement water. Remove the chops from the casserole and add the cornflour paste, mustard and cream to the liquid. Season to taste with salt and pepper, and return the pork to the dish. Cover and cook for a further 5 minutes. Serve hot, sprinkled with parsley.
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