In this easy recipe, pork is coated in salt, pepper and flour and then fried until golden, before being served with a rich mushroom gravy made with chicken stock, garlic, onions and a little bit of flour.
- 6 large pork chops
- 12 medium mushrooms
- 1 medium onion
- 1 egg
- 1 garlic clove
- 500ml chicken stock
- 8 tbsp. plain flour
- 25g butter
- Salt and pepper
Finely chop the onion and thinly slice the mushrooms. Mince the garlic clove. Preheat the oven to 150C.
Whisk the egg and pour into a shallow bowl. Mix together 6 tbsp. of the flour with the salt and pepper. Spread in a bowl. Dip the pork in the egg first and then into the flour. Heat the butter in a frying pan and add the chops. Fry on either side for 5 minutes until golden and crisp.
Place the chops onto a baking tray and bake for 30 minutes.
Meanwhile, add the onion to the pan and fry for 5 minutes. Add the garlic and fry for another minute or two until both are tender and fragrant but not golden.
Add the mushrooms and fry for 5-10 minutes or until golden and tender. Add the rest of the flour and fry for 3-5 minutes or until cooked off a little bit.
Gradually stir the chicken stock into the mushroom mix until you're left with a thick, rich gravy. Simmer for 15 minutes or until thickened.
When the chops are ready, serve with the gravy poured over the top.