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