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Grilled pork chop with garlic mushroom and brie sauce

Grilled pork chop with garlic and mushroom sauce

 

Serves 2

Pork in my eyes sometimes needs a sauce just to give it that lift, and this sauce goes fantastically.

You could also exchange the brie for a soft blue cheese or if you are trying to watch the calories just don't add it, and the sauce will still taste fantastic.

Ingredients

2 good quality pork chops

6-8 chestnut mushrooms

½ a red onion

1 clove of garlic

125ml of vegetable stock (or white wine if you have some spare)

100g Brie

1 table spoon Low fat crème fraice

1 teaspoon of rapeseed oil

Salt and pepper

Fresh parsley (optional)

 

Method

-          To make the sauce finely chop your red onion and slice your mushrooms.

-          Into a saucepan heat 1 teaspoon of rapeseed oil and heat on a medium heat. Add your onions and cook for 2-3 minutes until they start to soften.

-          Next add the slices of mushroom and garlic and cook for 2 minutes, constantly stirring.

-          Once the mushrooms have started to soften and colour add 125ml of vegetable stock (or if you have some white wine lying around then use 125ml of that instead). Bring it to the boil and cook for about 4 minutes or until half of the liquid has cooked out.

-          Once your liquid has reduced down reduce the heat to a simmer and add 1 table spoons of reduced fat crème fraice (or low fat single cream if you don’t have it) and stir into the sauce. then add chunks of your brie and gently melt onto the sauce.

-          Cook on a low heat for 2-3 minutes and season with salt and pepper to taste.

-          To cook your chop, simply pre heat a grill on its highest setting and season your pork chop with salt and pepper.

-          Place the chops on a baking sheet and grill on each side for 4 minutes. Remove from the grill and leave to rest (cover with a sheet of tin foil) for 3-4 minutes. This will give you time to plate up the rest of the dish. I like to serve it with crushed baby new potatoes. Cook your potatoes for 20 minutes in salted boiling water, drain and crush with a fork and a little bit of butter and pepper, and loads of fresh vegetables.

-          Drizzle your chops with your mushroom sauce and as an extra option sprinkle with fresh parsley.