This is such a quick and easy mid week meal. It’s full of flavour and a definite favourite in this house.


2 x pork loin chops

Half an onion chopped

1 garlic clove minced

150 ml of white wine (optional)

150 ml of chicken/pork stock

5oz of fresh mushrooms sliced

1 tbsp of flour

1 tsp of fresh tarragon or 1/2 teaspoon of dried

Salt & pepper

olive oil

2 tsp of French mustard

single crème


Sprinkle the chops with salt and pepper. In a large frying pan brown the chops using 1 tbsp of olive oil. Remove from pan. In the same pan sauté the chopped onion for a couple of minutes in some more olive oil until almost tender. Add the garlic and cook for a further minute.

stir in the wine if using and reduce down until nearly evaporated. Combine the flour, mustard and chicken or pork stock until smooth.. bring to the boil and cook and stir for 2 minutes or until thickened. Return the pork chops to the pan and add tarragon. Cover and cook for 6-8 minutes. Remove from heat and stir in the single cream to taste.

Serve with mash potato and green beans or vegetable rice.

Leave a Comment

Your email address will not be published.

Your review*