Recipe for Pork chops topped with a creamy, French mushroom sauce


1 pork chop
25ml white wine
1/4 tsp chicken stock fonds
50ml boiling water
3g thyme – strip off leaves, chop
1/4 onion – peel & chop finely
50g button mushrooms – slice thinly
25g baby spinach
1/2 clove garlic – peel & grate finely
1/4 lemon – halve & juice
butter (from your pantry)
olive oil (from your pantry)
salt and pepper (from your pantry)

How to
Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Pork chop: Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each chop to prevent it from curling up in the pan. Then season the chop on both sides with salt and pepper and rub with olive oil. Put a dry frying pan on high heat. When the pan is hot (but not smoking), place chops in the pan and sear for 4 minutes on one side and 3 minutes on the other side. Then hold the pork chop on its fat edge (using tongs or 2 spoons) to crisp it up – about a minute.

Mushroom sauce: Place a few glugs of olive oil in a large frying pan on medium-high heat. When hot, add the onion and fry for 5 minutes until golden. Add the garlic and cook for a minute. Add the wine and cook until it evaporates and thickens, about a minute. Add the chicken stock fonds and boiling water (see quantity in ingredients above). Simmer (boil gently) for about 3 minutes until it reaches a gravy-like consistency. Add a little lemon juice (saving some for the baby spinach), salt and pepper to taste. Add a small knob of butter to the sauce and mix it in until it melts.

Baby spinach: Place in a salad bowl. Drizzle with a little olive oil and the rest of the lemon juice. Scatter with salt and pepper.

Serve the pork chop on a plate topped with the mushroom sauce and baby spinach on the side.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.