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Pork Chops with a Creamy Wine and Mushroom Sauce

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 30ml cooking oil
  • 4 pork chops
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 1 punnet button mushrooms, sliced
  • 150ml white wine
  • 350ml milk
  • 1 sachet KNORR Creamy Mushroom Sauce
  • 2.5ml Robertsons Sage
  • 1 Heat 15ml oil in a large heavy based pan and brown the pork chops in batches for about 5 minutes on each side until they are golden brown then remove from the pan and set aside.
  • 2 Heat the remaining oil in the pan and fry the onion and garlic until soft.
  • 3 Add the sliced mushrooms and fry until soft then add the white wine and allow to simmer until the liquid has reduced by half.
  • 4 Add the milk and stir in the sachet of KNORR Creamy Mushroom Sauce.
  • 5 Return the pork chops to the pan and allow to simmer on a low heat for 12-15 minutes or until the pork is tender and cooked through.
  • 6 Stir in the Robertsons Sage and serve with mashed potato and steamed green beans or wilted spinach.