Ingredients: 7

Servings: 4

 15ml sunflower oil

 4 pork loin chops, fat removed

 1 onion, finely diced

 250g button mushrooms, sliced

 100ml sour cream

 100ml water

 1 Black Pepper Sauce

Preparations:

  • Preheat oven to 200°C.
  • Heat half the oil over medium heat and brown the chops on both sides then remove from the pan and place into an oven tray and bake for 10-15 minutes or until cooked through.
  • Heat remaining oil in the same pan and fry the onions until soft then add the mushrooms and fry until tender.
  • Add the sour cream and water to the pan and stir in the contents of the sachet of KNORR Black Pepper Sauce.
  • Allow simmering for 5 minutes stirring continuously to thicken then set aside.
  • Remove pork chops from the oven when done, serve with creamy mashed potato and spoon the sauce over the chops.

For a lighter option replace the sour cream with plain yoghurt