Pork Chop & Mushroom Sauce

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

with roasted carrot wedges

4.7

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Water
  • Paper Towel
  • Seasoning (salt & pepper)
  • Butter
Photo of Pork Chop & Mushroom Sauce
  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. NUTTY SALAD

    When the carrots are done, toss with the salad leaves, ½ the Almonds, and the peppers.

  6. WELL DONE!

    Serve the loaded Carrot wedges alongside the pork. Top with the mushroom sauce and garnish it all with the remaining nuts.

  • Carrot - 240g

  • Almonds - 10g

  • Pork Loin Chops - 220g

  • Button Mushrooms - 65g

  • Garlic Clove - 1

  • Sour Cream - 40ml

  • Salad Leaves - 20g

  • Piquanté Peppers - 20g

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. NUTTY SALAD

    When the carrots are done, toss with the salad leaves, ½ the Almonds, and the peppers.

  6. WELL DONE!

    Serve the loaded Carrot wedges alongside the pork. Top with the mushroom sauce and garnish it all with the remaining nuts.

  • Carrot - 480g

  • Almonds - 20g

  • Pork Loin Chops - 440g

  • Button Mushrooms - 125g

  • Garlic Clove - 1

  • Sour Cream - 80ml

  • Salad Leaves - 40g

  • Piquanté Peppers - 40g

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. NUTTY SALAD

    When the carrots are done, toss with the salad leaves, ½ the Almonds, and the peppers.

  6. WELL DONE!

    Serve the loaded Carrot wedges alongside the pork. Top with the mushroom sauce and garnish it all with the remaining nuts.

  • Carrot - 720g

  • Almonds - 30g

  • Pork Loin Chops - 660g

  • Button Mushrooms - 190g

  • Garlic Cloves - 2

  • Sour Cream - 125ml

  • Salad Leaves - 60g

  • Piquanté Peppers - 60g

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. NUTTY SALAD

    When the carrots are done, toss with the salad leaves, ½ the Almonds, and the peppers.

  6. WELL DONE!

    Serve the loaded Carrot wedges alongside the pork. Top with the mushroom sauce and garnish it all with the remaining nuts.

  • Carrot - 960g

  • Almonds - 40g

  • Pork Loin Chops - 880g

  • Button Mushrooms - 250g

  • Garlic Cloves - 2

  • Sour Cream - 160ml

  • Salad Leaves - 80g

  • Piquanté Peppers - 80g

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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