Nothing beats this nourishing Smoky Paprika Pork Chops with Caramelised Onions & Mushrooms recipe. Forget your usual Sunday night roast and try this delicious pork chop recipe.
Smoky Paprika Pork Chops with Caramelised Onions & Mushrooms
Serves 4
1 tbsp smoked paprika
1 tsp dried oregano
10g dried porcini mushrooms
1 tbsp pink peppercorns
4 pork cutlets, trimmed
2 tbsp extra-virgin olive oil
3 onions, thinly sliced into rounds
300g mixed mushrooms (we used Swiss, chestnut, field and king brown)
2 cups (500ml) chicken stock
1⁄2 cup sour cream
Crispy tarragon, to serve (see tip)
WHITE BEAN MASH
2 x 400g cans cannellini beans, rinsed and drained
2 garlic cloves, crushed
1 cup milk
1 tsp finely grated lemon zest
Place the smoked paprika, dried oregano, porcini mushrooms and pink peppercorns in a small food processor (or spice grinder) and process until finely chopped.
Mix 1 teaspoon of the spice mix with 1 tablespoon of the oil. Brush each side of the pork with the spiced oil. Heat a large frying pan over high heat. Add the pork cutlets and cook for 4 minutes on each side. Remove from the pan, set aside and keep warm.
Add the remaining oil to the frying pan, then reduce the heat to medium and add the onion. Season with salt and cook for 8 minutes, stirring, until golden. Add the mushrooms and stock, increase the heat to high, bring to a simmer and cook for 4 minutes. Swirl through the sour cream.
Meanwhile, to make the white bean mash, place the beans, crushed garlic, milk and lemon zest in a medium saucepan and place over medium heat. Cook the beans for 5 minutes or until heated through. Season well with salt and pepper, then take off the heat. Using a hand stick blender, blend until smooth. Cover and set aside to keep warm.
Place each pork cutlet on a plate with some of the onions, mushrooms, and white bean mash. Serve sprinkled with a little of the remaining spice mix, and top with crispy tarragon
SMART TIP
To make crispy tarragon, heat 1⁄4 cup light flavoured oil in a small frying pan over high heat. Pat tarragon sprigs dry and cook in the oil in batches for 30 seconds, or until deep green and crispy. Drain on absorbent paper.
