Familychef 35' Pork Chop With Cognac Sauce plate
Familychef 35' Pork Chop With Cognac Sauce ingredients

35' Pork Chop With Cognac Sauce per person


Divine pork chop!  This is how a friend called it! Juicy with white mushroom sauce, it comes with a rich basmati rice and side salad.  An elegant choice for a meat lover.

Ingredients delivered per person

  1. 400-450 gr pork chop
  2. 50 gr white mushrooms
  3. 2 ml cognac
  4. 55 ml fresh cream
  5. 4 gr yellow mustard
  6. 80 gr basmati rice
  7. 15 gr unsalted butter
  8. 15 gr onion finely chopped
  9. 5 gr chicken broth
  10. 8 ml white wine
  11. 35 gr side salad: Florinis’ peppers and mixed lettuce
  12. 1 tablespoon salad dressing: extra virgin oil, yellow mustard, honey, salt, black pepper
  13. 6ml extra virgin olive oil
  14. 160 ml water – not included
  15. salt/pepper - not included

Preparing a meal is now as easy as 1-2-3!

Ready in 35 minutes

  1. Preheat the oven to 200 degrees at fan mode.
  2. Dice or slice the mushrooms and sprinkle pork chop with salt and pepper as desired.
  3. In a non-stick pan, heat the oil over medium heat and add the pork chop. Cook each side for 6 minutes.
  4. Remove pork chop from pan and place in an oven proof non-stick pan. Bake each side for 10 minutes.
  5. While cooking pork chop, boil rice in water in an uncovered nonstick pot for 8 minutes. Then strain in a fine mesh strainer. Cool rice by placing it under cold running water. Let it strain completely.
  6. In the same pot, melt the butter and add the onion. Cook for 2 minutes until onion is softened. Then add the cool rice, broth and wine. Stir occasionally for 3 minutes – make sure broth is diluted. Leave the cooked rice on your kitchen bench for 5 minutes lid closed.
  7. To prepare the sauce, put the mushrooms in the pan used initially for the pork chop. Cook for 4 minutes stirring frequently. Then add cognac, cream, mustard and simmer for 1 minute stirring constantly.
  8. Remove pork chop from oven and place in pan with the mushroom sauce. Cook for another minute.
  9. Mix the side salad with the salad dressing.
  10. Finally, serve the pork chop topped with the mushroom sauce next to the rice and side salad.

Enjoy this juicy pork chop!

Utensils you will need: 1 non-stick frying pan, 1 non-stick pot, 1 oven proof non-stick pan, 1 fine meshed strainer

 

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