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Pork Chops with Mushroom Crust |
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| Serves 3 |
Prep 20 mins |
Cooking 45 mins |
Easy |
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Ingredients |
2 tbsp olive oil
3 225g pork loin chops on the bone, rind removed
knob of butter
1 onion, finely sliced
125g chestnut mushrooms, finely sliced
1/2 tbsp Dijon mustard
25g panko breadcrumbs
50g cheddar, grated
pinch of paprika
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Preheat the oven to 200C/180c
fan/gas 6. Heat the oil in a large frying pan over a high
heat. Season the chops, then fry on all sides until
golden. Transfer to a baking tray; cool completely.
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Meanwhile, melt the butter in
the frying pan and fry the onions over a high heat
for 3 mins. Cover the pan with a lid, reduce the heat to
low and fry for 10 -15 mins until softened and golden.
Remove the lid, increase the heat to drive off any
moisture, then add the mushrooms. Fry over high heat until
all the liquid has evaporated.
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Spread mustard on top of the
cooled chops, then spoon on the mushroom mixture. Sprinkle
over breadcrumbs, cheese and paprika.
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Cook in the oven for 15 mins
or until the crust is golden and the chops are cooked
through. Serve with new potatoes and a green vegetable.
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This can be prepared in
advance up to the end of step 3. Cover with foil and
chill. To complete the recipe, double the cooking time.
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DAILY
DINNERS 
