Pork Chops in Cream Sauce


serves 4
4 pork chops
1 small egg, beaten
crushed wheatflakes or breadcrumbs to coat
6 tbsp (75 g) 3 oz butter or margarine
1 medium onion, sliced
1 garlic clove, crushed
2 oz (50 g) mushrooms, chopped
1/2 red or green pepper, cored, seeded, sliced and blanched
1 1/4 cup (300 ml) 1/2 pint bechamelsauce
5 tablespoons medium sherry
5 tablespoons single cream
good pinch of grated lemon rind
salt and pepper

to garnish

1 red apple, cored, cut into 4 rings and fried in butter
2 spiced prunes, halved chopped parsley


1. Dip the chops in beaten egg, then coat with wheatflakes or breadcrumbs.

2. Melt 40 g (1 1/2 oz) of the fat in a frying pan and fry the chops until they are crisp and brown on both sides.

3. Transfer them to a baking dish with the fat from the pan and cook in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 45 minutes to 1 hour or until tender.

4. Meanwhile, melt half of the remaining fat in the cleaned out frying pan and fry the onion and garlic until softened.

5. In another pan, melt the remaining fat and fry the mushrooms until tender. Drain all the vegetables.

6. Heat up the bechamel sauce and stir in the sherry, cream, lemon rind, salt, pepper and mushrooms.

7. Arrange the chops on a warmed serving platter.

8. Surround with the onion and green pepper and pour around the sauce.

9. Place an apple ring on each chop and put half a prune in the centre.

10. Sprinkle with parsley and serve.

11. Note: If no spiced prunes are available, soak prunes in cold tea until they are plump, then drain and simmer with a little sherry and sugar until the prunes are nicely glazed.

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