Creamy Pork and Olives with Mustard and Creme Fraiche

Cook these chops with the fat on to maintain moisture, it will blend with the stock to make it really tasty.

Ingredients

  • 1 onion, chopped small
  • 2 sticks of celery, chopped
  • 2 cloves of garlic, chopped small
  • 250g of mushrooms sliced
  • 800g of pork chops
  • 1 large handful of olives
  • 1 heaped tsp of Dijon Mustard
  • 1 large tablespoon of Creme Fraiche
  • 100ml of stock
  • a handful of fresh sage
  • salt and pepper

Method:

  • In a large casserole dish, fry the garlic and onions gently in a large knob of butter for 5 minutes
  • Add the celery and mushrooms and continue to fry for another 5 to 10 minutes or until the mushrooms have softened
  • Add the pork chops and brown them.
  • Now add the mustard, olives, sage, seasoning  and stock, cover and transfer to the oven at 160 deg C for one hour. The meat should be falling apart when done
  • Mix through the creme fraiche before serving with non starchy veg of your choice and a sprinkling of Parmesan cheese if you fancy it.

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