Pork chops in creamy mushroom sauce and rosemary mashed potatoes

thumbnail

The weekend was so rainy, we had to do something to feel cozy and warm, so we ate. JUST KIDDING, I was sick like a dog (I must have eaten something not very fresh somewhere…) so I was in bed all weekend feeling the worse I’ve been in years. I didn’t eat for three days straight and if you know me, this is THE big deal. Good point is my husband had this meal to go through the weekend without me cooking.

cote2

But I tasted it and I can tell you that this rosemary mashed potatoes is the bomb. Really. A light taste of rosemary, the delicious taste of home made. Of course, it is a little bit longer than store bought but you can’t compare really. I chose Bintje potatoes ’cause it is the best for mash (and it costed me like €0,60/kg so WIN WIN). Try it.

Cote1

I don’t really buy pork chops normally because it always end up too dry for my taste but baking it in the oven is keeping it kinda moist and with a good helping of mushroom sauce, it is the best.

cote3

Pork chops in creamy mushroom sauce and rosemary mashed potatoes (4 servings) :

  • 4 pork chops
  • 250g mushrooms
  • 1 shallot
  • 1,2kg potatoes
  • 20cl milk
  • 85g butter
  • 10cl beef stock
  • 1 tbsp cornstarch
  • 2 sprigs fresh rosemary
  • 3 tbsp sour cream
  • Olive oil
  • Salt and pepper

Cook the potatoes in water with skin on for 30-45 minutes. You should be able to put a knife easily in when it’s done. Peel them and mash them.

Put the mashed potatoes in a pan and heat on medium low. Add the milk, stir very well until combined, add cubed butter. Mix, season, add the rosemary’s leaves. Put aside.

Preheat the oven at 200°C (390°F).

Brush the pork chops with olive oil on each side. Season it. Sear it in a hot pan for 3 minutes on each side. Put everything in an oven safe dish, cover with aluminium foil and cook for 15 minutes.

For the mushroom sauce, mince the shallot and mushrooms. Heat a little bit of butter in a pan and fry it for a few minutes, add sour cream and stock. Add the cornstarch and stir well, let it cook a few minutes to reduce. Season with salt and pepper.

Done! Serve warm with a lot of sauce.

  

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.