INGREDIENTS:
- 4 lean pork loin slices
- 200-250g chestnut mushrooms, sliced
- 1/2 onion, sliced
- 3/4 chicken stock
- 3/4 beef stock
- garlic puree
- 1 tbsp flour
- a few sprigs of thyme
INSTRUCTIONS:
Sear the pork and set aside. Sauté the onions and mushrooms in the fat left from the pork chops and add a bit of stock so they wouldn’t stick to the pan. Then add flour, mix it with onions, mushrooms and pour in most of the stock. Leave it to simmer for 5 minutes then add in the pork and cook for another 10-15 minutes on very low heat. Keep stirring occasionally while adding a bit more stock to stop the gravy from reducing too much. Sprinkle in the thyme just before the end for some extra flavour. Serves 2.
Energy: 411kcal, 57g protein, 13g fat, 6g carbs.
RAHEL THE AMAZON 