Robbie’s Inspiration – Recipes from Around the World: Pork chops in white wine and mushroom sauce

I don’t cook pork very often. it is a hangover from my Catholic granny who didn’t eat any pork. Over the years, i’ve grown to enjoy bacon and ham, but I still don’t cook pork often. My dad, a rebel against his mother, saw pork chops in the shop and asked me to make something with them. Yes, it was another cooking con .

Anyhow, this is what he got:

Ingredients

Olive oil for browning

12 pork chops

2 onions, peeled and diced

5 large carrots, peeled and chopped

2 teaspoons mixed spice

1 Tablespoon garlic flakes

7 cups beef stock

250 grams sliced button mushrooms

2 1/2 cups milk

1 teaspoon mustard powder

2 1/2 cups semi-sweet white wine

250 grams butter

250 ml flour

Mustard

Salt and pepper to taste

Method

Heat the olive oil in a heavy bottomed pot. Season the chops with salt and pepper then brown in batches of 4. Set aside.

Add more oil if needed, fry the onions and carrots for 5 minutes. Add the garlic and the mixed spice (mixed spice gives the dish a slightly sweetish, cinnamon and nutmeg flavour which I liked with the pork; if you don’t like that idea, used mixed herbs instead) Layer the casserole dish with the carrots and onion. Cover with the pork chops. Pour the wine and the stock over the chops. put the casserole in the oven and cook for 2 hours.

In a smaller pot, boil the mushrooms in the milk seasoned with the mustard, salt and pepper for 5 minutes. Drain the mushrooms and retain the milk.

When the chops are cooked, drain off the liquid and set aside.

Melt 250 grams in a large pot, make a rue with 250 ml of plain flour. cook the paste for a few minutes, add the milk slowly. Next slowly add the retained liquid. Bring the mixture to the boil, whisking continuously. Once the sauce has thicken add back the pork chops.

The meal is now ready to serve over rice or mashed potatoes.

This is Goldie the acrobat from my latest fondant art project.