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    Creamy pork with garlic mushrooms

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    Creamy pork with garlic mushrooms

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes

    Serves: 4


    • 1 tbsp olive oil
    • 250g pack chestnut mushrooms, stalks removed
    • 2 cloves garlic, finely chopped
    • 1 small red onion, chopped
    • 4 essential Waitrose British Pork Shoulder Steaks, each cut in half
    • 1 tbsp essential Waitrose Dijon Mustard
    • 150 ml dry white wine
    • 1 tbsp chopped fresh marjoram
    • 6 tbsp essential Waitrose Double Cream


    1. Heat the oil in a large, non-stick frying pan. Add the mushrooms flat side down, in a single layer and sprinkle with garlic and seasoning. Cook quickly to brown the base, then turn them over, cover the pan and cook for 5 minutes until tender. Remove the mushrooms from the pan and keep warm
    2. Add the onion to the pan and cook over a medium heat for 3 minutes until softened. Add the pork and brown on both sides. Mix in the mustard, wine, marjoram and seasoning, bring to the boil and simmer gently for 12–15 minutes or until the pork is tender and cooked through
    3. Stir in the cream, bring to the boil and simmer for 1 minute until thickened. Check seasoning and spoon the mushrooms over the pork. Serve with mashed potato and green beans

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    Cook's tips

    Use a good quality, medium dry, white wine such as a Chardonnay for the best flavour in this recipe.

    Drinks recommendation

    The creaminess of this sauce lends itself to a
    barrel-fermented Californian Chardonnay. This example is elegant and flavourful:
    Bonterra Organic Chardonnay, Mendocino
    County, California, USA.


    Average user rating

    4 stars