Pork chops in creamy Champagne sauce with rustic garlic mashed potatoes

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
4 medium red potatoes, unpeeled and quartered
4 peeled garlic cloves
100g sour cream
2 tbsps freshly chopped parsley leaves
Salt and freshly ground black pepper
1 tbsp olive oil
6 pork loin chops (about 140g each)
60g chopped shallots
2 tsp dried thyme
1 tsp dried tarragon
225ml sparkling wine or dry Champagne
1 tbsp plain flour
225ml milk

1) Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set the pan over a high heat and bring to the boil. Cook for 8 minutes, until the potatoes are fork-tender. Drain and return the potatoes to the pan with the garlic to pan.

2) Add the sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.

3) Meanwhile, heat the oil in a large frying pan over a medium-high heat. Season the pork chops with salt and black pepper and add to the hot pan. Cook 2 minutes per side, until golden brown. Remove the pork from the pan and set aside.

4) To the same pan, add the shallots and cook 2 minutes, until soft. Add the thyme and tarragon and cook for 1 minute, until fragrant. Add the sparkling wine and cook for 1 minute.

5) Whisk the flour into the milk and add to the pan. Return the pork chops to the pan and simmer for 3 to 5 minutes, until the pork is cooked through and the sauce thickens.

6) Serve the pork chops with the sauce on the mashed potatoes.

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