This delicious Mary Berry Pork Chops with Mushroom Sauce is a quick and easy meal that brings comfort to your dinner table. With a creamy sauce and tender chops, you can easily adapt it using common ingredients. Enjoy the rich flavours and a touch of elegance with every bite!
This Pork Chops With Mushroom Sauce Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed:
- 1 tbsp sunflower oil
- 2 thick-cut pork chops (rind removed)
- Knob of butter
- 150g (5oz) button mushrooms, sliced
- 100ml (3½fl oz) white wine
- 200ml (⅓ pint) pouring double cream
- Squeeze of fresh lemon juice
- 3 tbsp freshly chopped chives
- Salt and freshly ground black pepper
How To Cook Pork Chops With Mushroom Sauce:
- Preheat the Oven: Preheat your oven to 200°C (180°C Fan/Gas 6).
- Brown the Pork Chops: Place an ovenproof frying pan over high heat, add the sunflower oil, and fry the pork chops for 1–2 minutes on each side until browned.
- 3. Bake the Pork Chops: Transfer the frying pan to the preheated oven and bake for about 5–10 minutes, depending on the thickness of the chops, until cooked through.
- Rest the Chops: Remove the chops from the oven, place them on a hot plate, cover with foil, and let them rest. Reserve any juices in a bowl.
- Cook the Mushrooms: Return the frying pan to medium heat, add the butter and sliced mushrooms, and fry for about 2–3 minutes, turning occasionally until lightly browned.
- Make the Sauce: Pour in the white wine and reduce it by half over high heat. Then add the double cream and reduce it again until it reaches a coating consistency. Stir in the reserved pork juices, lemon juice, and chopped chives. Season with salt and freshly ground black pepper.
- Serve: Place the pork chops on a serving plate and pour the mushroom sauce alongside.
Recipe Tips
- Choose Thick Pork Chops: Use thick-cut pork chops for juicier meat. Thin chops can dry out quickly during cooking.
- Let the Pork Rest: After cooking, let the pork chops rest for a few minutes. This helps keep them tender and juicy.
- Use Fresh Mushrooms: Fresh button mushrooms enhance the flavour of the sauce. Avoid canned mushrooms for the best taste.
- Check for Doneness: Use a meat thermometer to ensure the pork reaches an internal temperature of 75°C (165°F). This guarantees it’s cooked safely.
- Customize the Sauce: Feel free to add garlic, herbs, or different vegetables to the mushroom sauce for extra flavour. Experiment with ingredients you enjoy!
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover pork chops with mushroom sauce cool down to room temperature. Then, put them in an airtight container and keep them in the fridge. They will last for up to 3 days.
- Freeze: You can also freeze leftover pork chops with mushroom sauce. After cooling, put them in a freezer-safe container or bag and label it with the date. They can be frozen for up to 3 months. To thaw, simply move them to the fridge overnight before serving or reheating.
- Reheating: To reheat leftover pork chops with mushroom sauce, warm them in a saucepan over low heat, stirring occasionally for 2 minutes
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 400
- Total Fat: 15 grams
- Saturated Fat: Not specified
- Cholesterol: Not specified
- Sodium: 1000 milligrams
- Potassium: Not specified
- Total Carbohydrate: 40 grams
- Dietary Fiber: 2 grams
- Sugars: 30 grams
- Protein: 30 grams
Try More Mary Berry Recipes:
- Mary Berry Leek and Bacon Quiche
- Mary Berry Mixed Bean Salad
- Mary Berry Sticky Chicken
- Mary Berry Chilli Burgers
- Mary Berry Persian Rice
Mary Berry Pork Chops With Mushroom Sauce
Description
This delicious Mary Berry Pork Chops with Mushroom Sauce is a quick and easy meal that brings comfort to your dinner table. With a creamy sauce and tender chops, you can easily adapt it using common ingredients. Enjoy the rich flavours and a touch of elegance with every bite!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C (180°C Fan/Gas 6).
- Brown the Pork Chops: Place an ovenproof frying pan over high heat, add the sunflower oil, and fry the pork chops for 1–2 minutes on each side until browned.
- Bake the Pork Chops: Transfer the frying pan to the preheated oven and bake for about 5–10 minutes, depending on the thickness of the chops, until cooked through.
- Rest the Chops: Remove the chops from the oven, place them on a hot plate, cover with foil, and let them rest. Reserve any juices in a bowl.
- Cook the Mushrooms: Return the frying pan to medium heat, add the butter and sliced mushrooms, and fry for about 2–3 minutes, turning occasionally until lightly browned.
- Make the Sauce: Pour in the white wine and reduce it by half over high heat. Then add the double cream and reduce it again until it reaches a coating consistency. Stir in the reserved pork juices, lemon juice, and chopped chives. Season with salt and freshly ground black pepper.
- Serve: Place the pork chops on a serving plate and pour the mushroom sauce alongside.
Notes
- Choose Thick Pork Chops: Use thick-cut pork chops for juicier meat. Thin chops can dry out quickly during cooking.
- Let the Pork Rest: After cooking, let the pork chops rest for a few minutes. This helps keep them tender and juicy.
- Use Fresh Mushrooms: Fresh button mushrooms enhance the flavour of the sauce. Avoid canned mushrooms for the best taste.
- Check for Doneness: Use a meat thermometer to ensure the pork reaches an internal temperature of 75°C (165°F). This guarantees it’s cooked safely.
- Customize the Sauce: Feel free to add garlic, herbs, or different vegetables to the mushroom sauce for extra flavour. Experiment with ingredients you enjoy!
Mary Berry Pork Chops With Mushroom Sauce