Pork Chops with Creamy Mushroom & Broccolini Sauce Recipe by Chef Jeeny Maltese
4 Boneless Loin Pork Chops (500g Approx.)
2 tbsp unsalted butter
200g mushrooms, sliced (any type)
150g Broccolini, roughly chopped
Pinch of sea salt and pepper
2-4 garlic cloves, finely chopped
350 ml) milk, any milk (or cream)
2-4 Tbsp. Flour
1/2 cup parmesan, finely grated (optional)
2 Tbsp fresh thyme leaves (or sage, oregano, rosemary)
Pat the pork chops dry with a paper towel, season with sea salt & pepper. Heat up a non-stick frying pan over medium-high heat. Add butter & pork chops to the pan, and fry on both sides until golden. Remove from the pan and set aside.
Add mushrooms to the same pan and cook until golden brown. No need to stir constantly. Just before mushrooms are done, add the garlic, herbs, broccolini and a pinch of salt and pepper. Cook for about 1 minute.
Mix milk and flour until fully combined. Add this mixture to the pan. Stir, then lower heat to medium so the sauce is simmering – do not boil rapidly, the sauce may split.
Stir occasionally and simmer for 2 – 3 minutes until it thickens. It should be creamy & velvety, add extra milk or vegetable stock if the sauce requires to be thinner.
Add fresh herbs and cheese, adjust salt and pepper to taste. Return the pork chops to the sauce and heat through for 2 minutes. Ready to serve.
Toss through pasta, serve with a silky mash, stuff into baked potatoes, steamy rice, quinoa or a crusty bread. It will become one of your family favourites!