Jo Pratt's Pork Chops with Stroganoff Sauce and Red Pepper Rice
Over a year ago
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Ingredients
- Drop of vegetable or olive oil
- 2 pork loin chops
- Knob of butter
- 1 small onion. finely sliced
- 100g chestnut mushrooms. thinly sliced
- Pinch cayenne pepper
- ½ tsp paprika
- 1 tbsp brandy
- ½ tsp Dijon mustard
- 5 tbsp sour cream or creme fraiche
- 50-75ml water or chicken stock
- Squeeze of lemon juice
- 1 tbsp chopped parsley
- 200g long grain rice
- Knob of butter
- 1 roasted red pepper (from a jar). sliced
- 2 large handfuls of baby spinach leaves
Accompaniment
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Description
Most of the ingredients are store-cupboard items, meaning that all you need to do is grab a few fresh extras when required
Method
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1
While cooking the rice, heat the oil in a frying pan. Season the pork with salt and pepper, and place with fatty edge down in the pan. Once the edges are golden, fry chops flat for 3-4 minutes each side, until cooked through. Reserve on a baking tray in a warm oven.
For the sauce, add the butter to the pan used for the chops. Once melted, stir in the onion and mushrooms, and cook for several minutes over a medium-high heat until softened and starting to colour.
Stir in the cayenne and paprika, then add the brandy, mustard, sour cream or creme fraiche, and 50ml of the water or stock. Bring to a simmer and cook for a couple of minutes. If the sauce is too thick, add the remaining water or stock to loosen. Squeeze in the lemon juice, and season with salt.
Drain the cooked rice and return it to its pan, off the heat. Stir in the butter, red pepper and spinach, until the leaves wilt.
Season with salt and pepper, and spoon on to plates. Sit the chops next to the rice and spoon over the sauce. Scatter with parsley and serve straight away.
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