Pork Loin Chops in Creamy Mushroom & Mustard Sauce

Serves: 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

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Ingredients

• 2 100g Pork Loin Chops Tenderised

• 1 Tablespoon Unsalted Butter

• 1 Tablespoon Olive Oil

• 100g Chestnut Mushrooms Sliced

• 1 Shallot Finely Chopped

• 1 Sprig Fresh Rosemary Leaves Minced

• 2 Tablespoons Brandy

• 1 Tablespoon Dijon Mustard

• 1/2 Cup Chicken Stock

• 1/2 Cup Double Cream

• Sea Salt

• Black Pepper

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Directions

1. Place a skillet over a medium high heat with 1/2 tablespoon olive oil. When hot, add pork loins to the pan and cook for 2-3 minutes on each side until browning. They don't need to be cooked through at this point. Once done remove from the pan and set aside.

2. Turn heat down to medium and add butter and remaining 1/2 tablespoon of olive oil. Once the butter has melted, add the mushrooms, shallots and rosemary to the pan and cook for 4-6 minutes stirring often.

3. Add brandy, burn off alcohol. Add Dijon mustard, stir. Add stock and stir until incorporated. Allow to reduce by about 1/4, 2-3 minutes.

4. Add double cream, stir to combine. Season with salt and pepper to taste, bring to a simmer, add pork loins back to the sauce and reduce heat to low. Leave to simmer for 3-5 minutes or until pork loins are cooked through.

5. Serve with sides of your choice.