Pan Fried Pork Chop and Superfries® With Mushroom Sauce
Enjoy a classic comforting pan fried pork chop dish smothered in a light and creamy mushroom sauce, paired perfectly with McCain Superfries®.
4 boneless pork chops (each about 1/2-inch/1 cm thick)
1 tsp salt
1/4 tsp pepper
1 tbsp canola oil
1 tbsp butter
1/2 lb (250 g) sliced mushrooms
2 cloves garlic, minced
2 tbsp all-purpose flour
1 1/4 cups chicken stock
1/2 cup milk
1 bag (650 g) McCain® Superfries® 5 MinuteShoestring Fries
2 tbsp chopped fresh chives
- Season pork chops with salt and pepper. In large skillet, heat oil over medium heat; cook pork chops for 3 to 4 minutes per side, or until just a hint of pink remains in centre. Transfer to plate; tent with foil to keep warm.
- In same pan, melt butter over medium-high heat; sauté mushrooms with garlic for 5 to 8 minutes or until golden. Sprinkle flour over mushrooms; cook for 2 minutes. Gradually stir in stock and milk; bring to boil. Reduce heat to low; simmer for 5 to 8 minutes or until sauce is thickened.
- Meanwhile, bake McCain® Superfries® 5 Minute Shoestring Fries according to package directions.
- Stir chives into sauce; serve with pork chops and McCain® Superfries® 5 Minute Shoestring Fries.
Tip: Use white mushrooms or a mix of mushrooms – try Portobello, cremini, oyster and shiitake.
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