Creamy Sage, Mustard and Mushroom Pork Chops - Sarah Graham Food
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
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Cooking tools:
- Pan
- Skillet
- Stove
- Warm bowl
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Aluminum foil
Ingredients
- 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
- ¼ cup natural yoghurt
- 2 red apples, cored and chopped
- 2 sticks celery, chopped
- Juice of half a lemon
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