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Biltong, blue cheese, garlic pork chops in creamy mushroom sauce

Biltong, blue cheese, garlic pork chops in creamy mushroom sauce

Oh what a tasty meal for supper time with the extended family. They'll think they are on a reality TV cooking show when you pull this one out.

  • 6 pork chops,bone-in or boneless (about 1-inch thick)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and freshcracked black pepper, to taste
  • 1 tablespoons butter
  • 2 tablespoons olive oil
  • 300 g Wet Sliced Biltong
  • 150 g crumbled blue cheese (Good quality)

For the mushroom sauce

  • 250 g sliced brown mushrooms
  • 4-5 garlic cloves,crushed
  • 1 teaspoon Italian seasoning
  • 500 ml heavy cream
  • 250 ml chicken broth
  • 1 tablespoon fresh chopped parsley
  • Salt and pepper to taste
  • Half packetmushroom soup powder
  1. To make the garlic pork chops: Combine paprika, garlic powder, salt and pepper in a small bowl. Pat the pork chops dry with kitchen paper then season generously with the spice mix. Heat olive oil and butter in a skillet over medium-high until butter is melted.

  2. Sear the pork chops for 3-5 minutes per side until well browned on bothsides. Transfer the pork chops to a warm plate and set aside.

  3. In the same skillet, add the mushrooms and stir fry until golden brown, scraping up any bits leftover from the chops.

  4. Add garlic, parsley and Italian seasoning then stir fry for another 30seconds before pouring in the broth. Add the cream and soup powder, give a good stir then allow simmering for 3-4 minutes until slightly thickened and adjust seasoning if needed.

  5. Place pork chops and their juices back into the sauce top with Biltong and crumbled blue cheese and allow to simmer for 2-3minutes, or until the pork chops are cooked to your liking. Garnish with remaining fresh parsley and serve the garlic pork chops in creamy mushroom sauce immediately   with a salad of your choice. Enjoy!

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