Pork chops with mushroom Madeira sauce

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves2
  • DifficultyEasy
1 tbsp grapeseed oil
30g butter, divided
2 (3.5cm) pork chops
1 tbsp minced shallots
1 tbsp minced garlic
Salt and coarsely ground black pepper
Madeira sauce, recipe follows
5-6 cremini mushrooms, sliced
1 tbsp plain flour
120ml Madeira wine
60ml beef stock
1 tsp chopped fresh thyme leaves
1 tbsp chopped fresh parsley leaves
1) Preheat the oven to 200C/Gas 6. Heat the oil in a large cast iron frying pan over a medium-high heat, until it begins to smoke slightly.

2) Season each pork chop with salt and pepper, to taste, and add to the pan. Sear on each side for 2 minutes. Once nicely browned on each side, transfer the chops to an oven tray with a rack and bake in the oven for an additional 6-8 minutes.

3) Meanwhile, make the Madeira sauce. In same pan used to sear the chops, add half of the butter, the shallots, garlic and the mushrooms. Cook over medium-high heat until slightly caramelised.

4) Add the flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef stock and simmer for a few minutes.

5) Remove the pan from the heat and mix in the remaining butter and the fresh herbs. Heat until the butter has melted. Remove the chops from the oven to a serving platter. Pour the sauce over the chops and serve.

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