Pork chops with cream and chive

Ingredients

4 pork chops

Salt and pepper

Olive oil

75g button mushrooms, sliced

50ml white wine

75ml chicken stock

2 tbsp of fresh chives

120ml whipping cream

1tsp French mustard

Fresh chives to garnish 

For the mash

Butter

Milk

6- 7 large potatoes peeled and chopped

Salt and pepper

This is not my recipe it’s an old one I found on a recipe card.   

I find it hard to put a number on how many people my food will feed as it feels like I’ve cooked enough for the whole street most nights.  Me and ‘A’ have big appetites so this is definitely a two person recipe for me but then if you’re a bit of a budgie I suppose one chop with mash will do.

Peel and chop the potatoes and set them to boil.

Fry the chops on a griddle pan if you’ve got one; if not a normal frying pan will do.

Get them browned and partly cooked for around 5-6 mins then remove from the pan and put to one side.

Add the mushrooms and fry for 2 mins. 

Add the wine, stock and chives and gently boil. 

We have fresh chives in the garden so it was nice to make some use of them.

Return the chops along with any juice to the pan and simmer for around 25 mins. 

Turn the oven on a low heat because you now need to remove the chops from the pan and keep them warm somewhere.  Be careful not to dry them out too much while they are keeping warm.

Add the cream and mustard to the pan.

Drain your potatoes and mash with milk, butter, salt and pepper until tasty and creamy as desired.

Serve up your chops and mash with the sauce, decorating with a few strands of chives.

Of course if you fancy some roast potatoes, chips, new potatoes or jacket with this, give it a try. 

Enjoy