I love using my oven when cooking and I absolutely love mushrooms!
So when my friend Sally posted this recipe for smothered porkchops on her website, I simply had to try it. I wasn’t disappointed: I loved it the first time and made it many times since, tweaking the original recipe a bit depending on what herbs I had in my cupboard.
It’s a very easy dish to make after a busy day at work.
Why don’t you give it a go? Let me know in the comments below how you liked it.
- 250 g white mushrooms (sliced)
- 1 tbsp + 1 tsp olive oil
- ½ tsp mild curry powder
- 1 ½ tsp dried parsley
- 200 ml water
- 1 pork chop (deboned)
- 1 tbsp cornstarch dissolved in 50 ml water
- 75 g rice
- Preheat your oven to 200°C.
- Heat 1 tbsp of olive oil in a pan over high heat.
- Add the mushrooms and sauté for 5 minutes, lower the heat to medium.
- Stir in the curry powder, 1 tsp of dried parsley, some pepper and salt.
- Add 100 ml water and bring to a boil.
- Pour in the cornstarch/water mixture and stir well.
- Bring to a boil and let it simmer for 2 minutes to thicken the sauce.
- Add the remaining water a bit at a time until you have a smooth sauce.
- Put the pork chop in an oven-proof dish and add the mushroom mixture on top of it.
- Bake in the oven for 30 minutes.
- Meanwhile cook the rice according to the instructions on the package and stir in ½ tsp of dried parsley and 1 tsp of olive oil.