First posted: Mar 30, 2011

Creamy Sage, Mustard and Mushroom Pork Chops


The first whiff of Winter is in the air in Cape Town, and I for one find this toe-curlingly exciting. Log fires, cosy winter clothes and most of all, voluptuous, tummy-filling winter food are all just around the corner. To get into the spirit of things, we had this delicious creamy Mushroom, Musard and Sage Pork dish last night and I have no compunction about saying that I think you should do the same. Trust me. 

One more thing… I am not a pork fan. At all. About the only time we ever eat it is when it’s in its wonderful bacony form. However, because I’m doing this BOOK, and can’t exactly leave out a whole meat group, I’ve had to get experimenting. So this is a product of that, and I am rather pleased with the results.



Cooks in:        Serves:4

  • 1-2 Tbsp olive oil
  • About 700g of pork loin chops (or pork fillets)
  • 3 heaped Tbsp Dijon mustard
  • 2 Tbsp chopped fresh sage leaves or ½ Tbsp dried sage
  • 2 cups chopped mushrooms (about 250g)
  • 1 Tbsp butter
  • ½ cup chicken or vegetable stock
  • 1/3 cup crème fraiche
  • Generous pinch of salt and freshly ground black pepper
For the red apple salad
  • ¼ cup natural yoghurt
  • 2 red apples, cored and chopped
  • 2 sticks celery, chopped
  • Juice of half a lemon

What to do

1. Season the meat with salt and pepper on both sides. Heat the olive oil in a large pan on a medium-high heat, and brown the meat for 3-4 minutes on each side until golden and no longer pink in the middle. Remove, place in warm bowl, coat with the mustard and sage leaves, cover tightly and leave to rest. At this point you can also remove the fat and either continue frying it for crispy crackling, or discard.

2. Heat 1 Tbsp butter in the same pan and fry the mushrooms until lightly golden, about 2 minutes. Remove and add to the resting meat.

3. Pour the stock and crème fraiche to the pan and simmer for a further 4-5 minutes until it starts to thicken. Add in the mushrooms, season with salt and pepper, then pour the whole mixture over the chops and rest until serving.

Serving Ideas: Serve with the red apple salad and mashed potato.

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