Recipe (Serves 4)


  • Olive oil
  • 4 Pork chops
  • 1 Leek
  • 1 White onion
  • 125g sliced mushroom
  • 1 sprig rosemary
  • 1 tbsp wholegrain mustard
  • 250 ml Chicken stock
  • Splash of White wine
  • 250ml Crème fraiche
  • Salt and pepper to taste


  1. Heat oil in a frying a pan and once pan is hot add in pork chops, season and allow to brown.
  2. Remove once sealed and browned on both sides. Do not wash/ rinse the pan as using the juices etc from the pork will enhance the flavour of the dish.
  3. Add in onions and leeks and fry off until golden brown and soft.
  4. Then add mushrooms and finely chopped rosemary and once softened return pork chops to frying pan.
  5. Add in 1 tbsp of wholegrain mustard, 250ml chicken stock and splash of white wine to cover the pork chops and allow for them to cook.
  6. Simmer over a medium heat for 25mins until pork chops are cooked through.
  7. Finally add the crème fraiche and allow sauce to come to the boil. (If you need to thicken it, do so with cornflour and season to taste).
  8. Serve with rice or mashed potato.