Get your ingredients, put your Chef’s hat on and let’s cook some amazing food! Carrot wedges are oven-roasted until golden perfection and plated up with a crispy pork chop, covered in a mouthwatering mushroom & sour cream sauce. Sided with an almond & piquanté peppers salad.
Pork Chop & Mushroom Sauce
Pork Chop & Mushroom Sauce
with roasted carrot wedges
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Almonds
- Button Mushrooms
- Carrot
- Garlic Clove
- Garlic Cloves
- Piquanté Peppers
- Pork Loin Chops
- Salad Leaves
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
- Butter
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Pork CHOP
Pat the Pork chop/s dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with 50ml [100ml]|#7DA0D7 of water and mix in the sour cream. Lightly simmer until thickening, 1-2 minutes. Cover and remove from the heat.
NUTTY SALAD
When the carrots are done, toss with the salad leaves, ½ the Almonds, and the peppers.
WELL DONE!
Serve the loaded Carrot wedges alongside the pork. Top with the mushroom sauce and garnish it all with the remaining nuts.
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Pork CHOP
Pat the Pork chop/s dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with 50ml [100ml]|#7DA0D7 of water and mix in the sour cream. Lightly simmer until thickening, 1-2 minutes. Cover and remove from the heat.
NUTTY SALAD
When the carrots are done, toss with the salad leaves, ½ the Almonds, and the peppers.
WELL DONE!
Serve the loaded Carrot wedges alongside the pork. Top with the mushroom sauce and garnish it all with the remaining nuts.
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Pork CHOP
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with 150ml [200ml]|#7DA0D7 of water and mix in the sour cream. Lightly simmer until thickening, 2-3 minutes. Cover and remove from the heat.
NUTTY SALAD
When the carrots are done, toss with the salad leaves, ½ the Almonds, and the peppers.
WELL DONE!
Serve the loaded Carrot wedges alongside the pork. Top with the mushroom sauce and garnish it all with the remaining nuts.
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
A IS FOR Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
Pork CHOP
Pat the Pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
MMMUSHROOM SAUCE
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with 150ml [200ml]|#7DA0D7 of water and mix in the sour cream. Lightly simmer until thickening, 2-3 minutes. Cover and remove from the heat.
NUTTY SALAD
When the carrots are done, toss with the salad leaves, ½ the Almonds, and the peppers.
WELL DONE!
Serve the loaded Carrot wedges alongside the pork. Top with the mushroom sauce and garnish it all with the remaining nuts.
Frequently Asked Questions
What is the preparation time for Pork Chop & Mushroom Sauce?
The preparation time for Pork Chop & Mushroom Sauce with roasted carrot wedges is between 25 and 40 minutes.
What is the total time required to make Pork Chop & Mushroom Sauce with roasted carrot wedges?
The total time required to make Pork Chop & Mushroom Sauce with roasted carrot wedges is between 45 and 55 minutes.
How many servings does Pork Chop & Mushroom Sauce provide?
4 servings
What are the main ingredients in Pork Chop & Mushroom Sauce?
Almonds, Button Mushrooms, Carrot, Garlic Clove, Garlic Cloves, Piquanté Peppers, Pork Loin Chops, Salad Leaves, Sour Cream
What is the nutritional information of Pork Chop & Mushroom Sauce?
Calories: 703, Carbs: 36 grams, Fat: grams, Protein: 53.7 grams, Sugar: 18.6 grams, Salt: 249 grams
How do I prepare Pork Chop & Mushroom Sauce?
PORK CHOP: Pat the pork chop/s dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil, and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, for 3-5 minutes. Then, fry until cooked through, for 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. WELL DONE!: Serve the loaded carrot wedges alongside the pork. Top with the mushroom sauce and garnish it all with the remaining nuts. NUTTY SALAD: When the carrots are done, toss with the salad leaves, ½ the almonds, and the peppers. MMMUSHROOM SAUCE: Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes. Deglaze the pan with 50ml [100ml]|#7DA0D7 of water and mix in the sour cream. Lightly simmer until thickening, 1-2 minutes. Cover and remove from the heat. A IS FOR ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN CARROTS: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Pork Chop & Mushroom Sauce?
Almonds, Button Mushrooms, Carrot, Garlic Clove, Garlic Cloves, Piquanté Peppers, Pork Loin Chops, Salad Leaves, Sour Cream
How many calories does Pork Chop & Mushroom Sauce have?
703 calories
How much fat content does Pork Chop & Mushroom Sauce have?
grams
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