Pork chops with mushrooms and garlic
Most supermarkets are now selling a mixed packet of gourmet or wild mushrooms, which would be perfect to use in this dish. However, if you prefer you could use all closed cup or chestnut mushrooms.
Ingredients:
Four 100g lean pork chops, well trimmed; one tablespoon of olive oil; small knob of butter; two shallots, finely chopped; 150g packet gourmet mushrooms, sliced; one garlic clove, crushed; two tablespoons of medium sherry; 250ml carton reduced fat crème fraîche; salt and freshly ground black pepper; boiled potatoes and green beans, to serve.
Method:
Preheat the oven to gas mark 4, 180ºC (350ºF ). Heat the oil in a frying pan and quickly sear the chops for a minute or so on each side until golden brown, then place in an ovenproof dish, side by side. Season. Add the butter to the pan and once melted, stir in the shallots and cook for a couple of minutes until softened, stirring. Add the mushrooms and garlic and season to taste, then sauté for another few minutes until the mushrooms are just tender. Pour the sherry into the pan and allow to bubble up, then stir in the crème fraîche until just heated through. Spoon over the pork chops and bake for 20 minutes until the pork chops are completely cooked through. Serve the dish straight to the table and have bowls of boiled potatoes and green beans to hand around separately.
Pork fillet with prunes
This is delicious served with some spinach and a root vegetable puree. To make the purée simply steam 450g each of parsnips and potatoes until tender. Mash well and add 100ml of milk and a knob of butter, then blend with an electric hand whisk until you have achieved a smooth purée.
Ingredients:
Twelve ready-to-eat prunes; 300ml dry white wine; 450g pork fillet/pork steak; two tablespoons of seasoned flour; 25g butter; one tablespoon of redcurrant jelly; 150ml cream; one lemon with pips removed; salt and freshly ground black pepper; root vegetable pureé (see intro ) and spinach, to serve.
Method:
Place the prunes in a bowl with the wine and set aside to soak for 30 minutes to allow them to plump up. Trim the pork and cut into 1cm slices. Place on a clean work surface, then gently press down with the heel of your hand to flatten them out slightly. Place the flour on a plate and then use to dust the pork, shaking off any excess. Heat the butter in a large frying pan and, when foaming, cook the pork for one to two minutes on each side. Transfer to a plate and set aside — you may have to do this in batches depending on the size of your pan.
Strain the wine into the hot pan and bring to the boil, then reduce the heat and simmer until reduced by two-thirds. Stir in the redcurrant jelly and cook for another two minutes, stirring until melted. Add the cream, prunes, and pork, then season to taste and simmer gently for two to three minutes until the pork is cooked through. Add a good squeeze of lemon juice and season to taste, then pile the spinach on to plates and spoon over the pork mixture. Serve with the root vegetable pureé and spinach.
