While this clearly doesn’t look particularly appetising, it was actually really good. We cooked it the first time at my mum’s house but the pictures didn’t come out very well. One could argue that this picture didn’t come out particularly well either and I wouldn’t disagree but I’ve temporarily suspended my quest for a decent picture and am posting it anyway.
The sauce is obviously what makes this so interesting and it was very simple. Make it while you’re frying the chops and mashing the potatoes and the whole thing will take about 25 minutes.
Whisky, Mustard and Mushroom Sauce
5 shallots, finely chopped
200g chestnut mushrooms, finely chopped
Salt and pepper
50ml whisky
2 tsps wholegrain mustard
150ml cream
Start by softening the shallots until they just begin to colour. Add the mushrooms, season with pepper and cook until any liquid from the mushrooms has evaporated. Pour in the whisky, cook until it has almost evaporated, add the mustard, the cream and season.
Au contraire, m’dear! The photograph has me salivating and wishing my boys would eat pork chops. It looks plenty-o appetising, to me. 🙂
Thanks, Jenny 🙂