Our juicy grilled pork chops are bursting with flavour and perfect for a comforting weeknight dinner.
- Serves4
- Cook time25 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 2 tbs tarragon leaves
- 4 Coles Australian Pork Loin Chops
- 2 tbs olive oil
- 1 brown onion, thickly sliced
- 300g cup mushrooms, thinly sliced
- 2 garlic cloves, finely chopped
- 1/3 cup (80ml) brandy
- 2 tsp Dijon mustard
- 1 tbs plain flour
- 1 cup (250ml) Coles Chicken Bone Broth
- 1 tbs crème fraîche
Cauliflower mash
- 1 cauliflower, cut into florets, stem chopped
- 2 Carisma potatoes, skin on, chopped
- 2 cups (500ml) Coles Slow Cooked Chicken Stock
- 30g butter
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a chargrill on medium-high. Chop half the tarragon and sprinkle over the pork. Season. Drizzle with half the oil. Rub the mixture over the pork to evenly coat.
Step 2
Cook pork, in batches, for 2-3 mins each side or until golden and outside is caramelised. Transfer to a heatproof plate. Loosely cover with foil and set aside for 5 mins to rest.
Step 3
Return the chargrill to medium heat. Add the onion and remaining oil. Cook, stirring, for 2 mins or until onion softens. Add the mushroom and cook, stirring, for 2 mins or until just tender. Add the garlic and cook for 1 min or until aromatic. Add brandy or stock to deglaze the pan. Add the mustard and flour and stir for 1-2 mins or until the mixture is grainy. Pour in the broth or stock and stir until well combined. Reduce heat to low and simmer for 2 mins or until sauce thickens slightly. Add the crème fraîche and stir to combine. Return the pork to the pan and cook, turning to coat, for 2 mins or until heated through.
Step 4
Meanwhile, to make the cauliflower mash, place the cauliflower, potato, stock and a pinch of salt into a large saucepan over medium-high heat. Cover and bring to the boil. Reduce heat to medium and simmer for 15 mins or until vegetables are tender. Drain most of the stock and use a stick blender to blend mixture until smooth. Transfer to a small serving bowl and top with butter. Season with cracked black pepper.
Step 5
Top the pork mixture with the remaining tarragon. Serve with the cauliflower mash.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute brandy for salt-reduced chicken stock. You can also substitute Coles Chicken Bone Broth for salt-reduced chicken stock.
Courtney Roulston's grilled pork chops with creamy mushroom sauce
- Serves4
- Cook time25 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 2 tbs tarragon leaves
- 4 Coles Australian Pork Loin Chops
- 2 tbs olive oil
- 1 brown onion, thickly sliced
- 300g cup mushrooms, thinly sliced
- 2 garlic cloves, finely chopped
- 1/3 cup (80ml) brandy
- 2 tsp Dijon mustard
- 1 tbs plain flour
- 1 cup (250ml) Coles Chicken Bone Broth
- 1 tbs crème fraîche
Cauliflower mash
- 1 cauliflower, cut into florets, stem chopped
- 2 Carisma potatoes, skin on, chopped
- 2 cups (500ml) Coles Slow Cooked Chicken Stock
- 30g butter
Description
Our juicy grilled pork chops are bursting with flavour and perfect for a comforting weeknight dinner.
Method
Step 1
Heat a chargrill on medium-high. Chop half the tarragon and sprinkle over the pork. Season. Drizzle with half the oil. Rub the mixture over the pork to evenly coat.
Step 2
Cook pork, in batches, for 2-3 mins each side or until golden and outside is caramelised. Transfer to a heatproof plate. Loosely cover with foil and set aside for 5 mins to rest.
Step 3
Return the chargrill to medium heat. Add the onion and remaining oil. Cook, stirring, for 2 mins or until onion softens. Add the mushroom and cook, stirring, for 2 mins or until just tender. Add the garlic and cook for 1 min or until aromatic. Add brandy or stock to deglaze the pan. Add the mustard and flour and stir for 1-2 mins or until the mixture is grainy. Pour in the broth or stock and stir until well combined. Reduce heat to low and simmer for 2 mins or until sauce thickens slightly. Add the crème fraîche and stir to combine. Return the pork to the pan and cook, turning to coat, for 2 mins or until heated through.
Step 4
Meanwhile, to make the cauliflower mash, place the cauliflower, potato, stock and a pinch of salt into a large saucepan over medium-high heat. Cover and bring to the boil. Reduce heat to medium and simmer for 15 mins or until vegetables are tender. Drain most of the stock and use a stick blender to blend mixture until smooth. Transfer to a small serving bowl and top with butter. Season with cracked black pepper.
Step 5
Top the pork mixture with the remaining tarragon. Serve with the cauliflower mash.