Pork chop fillet kai lan with mushroom sauce

Meal for one

Craving for pork chop and mushroom soup. I have some leftover kai lan and just bought cremini mushrooms to make mushroom soup. I change my mind instead of mushroom soup let’s make mushroom sauce to go with pork chop.

Here’s another East meet West dinner. As capsicums and eggplants which I intended to add to pork chop are so expensive, I didn’t get them, and I have leftover kai lan. Decided to use it.

I am happy with my meal. Glad that I can have my pork chop and mushrooms together. It’s a simple yet satisfying meal for one. It looks beautiful, delicious and comforting. Let’s cook!!!!

Ingredients

1 pork chop fillet
1/4 bunch of kai lan, cut into bite size
salt
pepper
olive oil
water

Mushroom sauce

250 g cremini mushrooms, divide
3 Tbs butter
1 Tbs minced garlic
1/2 c chicken stock
1 c double cream, divide
1 Tsp Worcestershire sauce, (OPT)
1/2 Tsp salt, plus extra
1/4 Tsp black pepper, plus extra

Method

Marinade pork chop with salt, pepper and oil for 45 minutes, set in fridge. Meantime, Blend 225 g mushrooms with a bit of water and double cream about 3 Tbs. The remaining 25 g mushrooms cut to tiny bit. Melt butter in a saucepan over medium-high heat. Stir in blended mushrooms, tiny bit mushrooms and garlic. Cook for 3-4 minutes. Stir in stock, and remaining cream, Worcestershire, salt, and pepper. Continue to stir occasionally for 5-8 minutes until liquid is reduced, thickened and creamy. Set aside for later. Bring pork chop out from fridge and set to room temperature.

Put the kettle. Wash kai lan thoroughly, turn on hob on high heat and place saucepan on top of hob. Once water boiled, add about 2 c to saucepan; according to my grandma: to achieve a faster cooking time is to use a larger volume of boiling water. Next, well add 1 tbsp olive oil and 1 tsp salt to the water. It helps kai lan retain a fresh green colour and adds a beautiful shimmer.

Preheat oven 180 degrees C. Once water is boiled, add the thicker part: stems, cut into half first for about 5 minutes and cover with lid. Then the leaves for about 3-5 minutes and it helps all of the different sized pieces of kai lan cook evenly. If they are not submerged add more water. Halfway through flip kai lan. If you’d prefer it to be softer, you can cook it for another 1-3 minutes. Turn off the heat and transfer kai lan to a plate top side, drizzle a tiny bit of oil, stack up and cover with foil to keep warm.

Bake pork chop in oven for about 15 minutes or to your liking. I like mine a bit well done. Turn once over and bake a further 5 minutes. Let pork rest 5 minutes in oven with door slightly ajar. Reheat the pot of mushroom sauce. Check seasoning, add salt and pepper if needed. Let it simmer for about 5 minutes just warming up. Turn off hob and remove from hob. Place the pork in the middle of plate and ladle the mushroom sauce over the pork and serve with a glass of white wine. Enjoy!!!!

Note: Keep theremainingsauce to add for other dishes in fridge for a week. If you are cooking for more people add more ingredients amount: pork chop. You can add any vegetables of your choices instead of kai lan.                   

https://helenscchin.com/2017/05/16/pork-chop-fillet-kai-lan-with-mushroom-sauce/

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