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Pork Chops with Mushrooms and Juniper

(Serves 4)

4 large Pork Chops (or 8 little ones)

90g (3 oz.) Streaky rashers
½ Glass (125ml.) White Wine
6 Juniper Berries crushed
30g (1 oz) Butter
1 Onion
110g (4 oz.) Mushrooms
125ml (4 oz) Crème Fraiche (Low Fat)

First cut the rashers into fine dice and marinade these in the white wine with the crushed juniper for at least 3 hours before you cook the pork. Don’t try and short cut this as it is the flavour of the marinaded bacon that defines this dish.

Melt the butter in the pan and brown the chops on both sides.
Put these into an ovenproof dish
Drain the bacon from the marinade but keep it.
In the remaining fat in the pan fry the bacon pieces until they are crisp, sprinkle over the pork.
Slice the onion, brown in the bacon fat and add to the pork.
Slice the mushrooms and fry these in the remaining fat (or add a little olive oil or butter if the pan is dry)
Fry these hard until they brown then add to the casserole.
Then add the wine marinade to the pan and bring to a hard boil.
Pour this over the pork, season with black pepper and a little salt.
Cover the casserole with a lid or some tinfoil and cook at 150C, 300F. Gas2 for 60 minutes.

Drain the juices from the pork into a pan and boil up with the Crème Fraiche to make the sauce.
Serve the chops with their garnish of bacon and vegetables and spoon over the sauce.

This is delicious with green cabbage and boiled potatoes.

January 27, 2010 04:23 PM | 0 Comments
  Martin Dwyer
Consultant Chef