Chops with Mushroom Sauce
|Butter||1 1⁄2 Ounce (45 Gram)|
|Thick veal chops/Pork chops||8|
|Minced garlic||1⁄2 Teaspoon|
|Button mushrooms||12 Ounce, sliced (375 Gram)|
|Spring onions||10 , chopped|
|White wine||6 Fluid Ounce (185 Milliliter)|
|Caster sugar||1 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Melt butter in a large frying pan and cook chops over a medium heat for 3-4 minutes each side or until tender and golden. Remove from pan and set aside to keep warm.
2. Add garlic, mushrooms and spring onions to pan and cook for 1 minute. Stir in wine and sugar, bring to the boil, then reduce heat and simmer until reduced by half. Stir in parsley and black pepper to taste. Spoon sauce over chops and serve immediately.