Smothered Pork Chops

Ingredients · per serving

• 400 ml Chicken stock
• 3 tbsp Plain flour
• 2 tbsp Fresh parsley
• 600 g Maris Piper potatoes
• 200 g Mushrooms
• to taste Black pepper
• 3 cloves Garlic
• 1 tbsp Sunflower oil
• 200 g Green beans
• 60 g Butter
• 1 tsp Worcestershire sauce
• 1 tsp Dried thyme
• 4 chops Pork chop (bone-in)
• to taste Salt
• 100 ml Double cream
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 80 ml Whole milk
• 2 medium Onion

Instructions

1. Pat the pork chops dry. Season generously with salt, pepper, smoked paprika and garlic powder. Dust lightly with flour, pat off excess.
2. Heat 1 tbsp sunflower oil in a wide heavy pan over medium-high heat. Sear the chops 3-4 min per side until deep gold. Lift onto a plate.
3. Lower heat to medium. Melt the butter in the pan. Add thinly sliced onions and a pinch of salt. Cook 12-15 minutes, stirring occasionally, until deep gold and jammy.
4. Add the sliced mushrooms, cook 5 min until softened.
5. Add minced garlic, dried thyme and remaining flour. Stir 60 seconds.
6. Slowly whisk in the chicken stock and Worcestershire sauce. Bring to a simmer, will thicken 3-4 min.
7. Stir in the double cream. Return the chops with any plate juices. Cover, simmer over low heat 20-25 minutes until the chops are fork-tender.
8. Boil the potatoes 15 min until knife-tender. Drain. Mash with butter, milk, salt and pepper. Plate the mash, lay a chop on top, spoon the onion-mushroom gravy generously over. Steamed green beans alongside, scatter parsley.

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