I like to serve mine with mashed potato and sprouts.
Mashed potato, Green vegetables – such as sprouts or green beans
Video
Notes
The pork chops
Go for nice thickly cut pork chops with a bit of marbling (this will result in juicier, more tender meat).
You can use bone-in pork chops, boneless pork chops (i.e. pork loin steaks) or pork shoulder steaks. Pork shoulder steaks are my favourite cut, as they're usually marbled, but haven't got that thick rim of fat you get on chops and loin steak.
Can I make it ahead?
Yes! Make the dish, then quickly cool, cover and refrigerate.
Remove from the fridge 30 mins before you want to reheat it to take the chill off it, then reheat, covered, in the oven at 180c/375F for about 20-25 minutes, until piping hot throughout. You'll need to stir the sauce a couple of times during re-heating, and you may need to add in a splash of water or stock to help loosen the sauce.Alternatively you can reheat in a pan (covered) over a medium-low heat for about 15-20 minutes, until piping hot throughout. Stir a few times and add a splash of water or stock if needed.Will it freeze?Yes, you can make the dish ahead (or save leftovers), then cool, place in an airtight container and freeze. Defrost overnight in the refrigerator, then reheat as per the 'make-ahead' instructions above.Ingredient swaps/additions
Swap out the mushrooms for other vegetables - such as chunks of courgette (zucchini).
Swap out the pork steak for rump steak or cubes or stewing steak.
Add in some extra vegetables too if you like. Chunks of potato, courgette (zucchini), baby carrots and green beans work great!
Swap out the cream for creme fraiche for a slightly tangier finish.
Nutritional information is per serving - WITHOUT the serving suggestions of mashed potato and greens. This recipe serves 4.