PORK CHOPS IN CREAMY BLACK PEPPER AND MUSHROOMS SAUCE
15 ml sunflower oil
4 pork loin chops, fat removed
1 onion, finely diced
250 g button mushrooms, sliced
100 ml sour cream
100 ml water
1 sachet KNORR Black Pepper SaucePreheat oven to 200°C.
Heat half the oil over a medium heat and brown the chops on both sides then remove from the pan and place into an oven tray and bake for 10-15 minutes or until cooked through.
Heat remaining oil in the same pan and fry the onions until soft then add the mushrooms and fry until tender.
Add the sour cream and water to the pan and stir in the contents of the sachet of KNORR Black Pepper Sauce.
Allow to simmer for 5 minutes stirring continously to thicken then set aside.
Remove pork chops from the oven when done, serve with creamy mashed potato and spoon the sauce over the chops.
Recipe tested and photo: Stoffel van Zyl
