Baked Pork Chops with Mushroom Sauce
An easy recipe for oven-baked pork chops in a creamy mushroom sauce
Servings 4 servings
Calories 794kcal
Ingredients
Pork chops
- 200 ml plain flour
- 1 tsp paprika
- 4 pork chops, about 150 g each
- 50 g butter
- 2 tbsp oil
- Salt and freshly ground pepper
Mushroom sauce
- 350 g button mushrooms, sliced
- 2-3 sticks celery, sliced
- 3 cloves garlic, thinly sliced
- 1 onion, finely chopped
- 250 ml chicken stock
- 250 ml whipping cream (38% fat)
- 1 1/2 tsp Dijon mustard
- 1 tsp red wine vinegar
- Salt and freshly ground pepper
- Gravy browning (optional)
To serve
- Finely chopped parsley
- Mashed potatoes, rice or pasta
Instructions
- Mix the flour and paprika and season with salt and freshly ground pepper. Turn the pork chops in the mixture to coat them.
- Melt the butter with the oil in a frying pan and brown the chops briefly on both sides, then transfer them to an ovenproof dish.
- Fry the mushrooms in the same pan until they have released their liquid and it has cooked off, then add the celery, garlic and onion. Fry until the onion is soft and translucent.
- Add the stock, cream and Dijon mustard and let the sauce simmer for about 5 minutes, stirring now and then. Season to taste with salt, freshly ground pepper and the red wine vinegar. Add a little gravy browning if you want a darker colour.
- Pour the sauce over the chops and cook in a preheated conventional oven (top and bottom heat) at 200°C for about 15 minutes. The cooking time will vary depending on the thickness of the meat and how long you browned the chops for.
- Scatter with chopped parsley before serving, and serve with rice, pasta or potatoes.
Nutrition
Calories: 794kcal | Carbohydrates: 47g | Protein: 40g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 437mg | Potassium: 1015mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1576IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 4mg