["[\"Pork Chops In Creamy Champagne Sauce With Garlic Mash | Recipes

Ingredients
Method

Ingredients

- 4 potatoes
- 2 tsp dried thyme
- 2 tsp dried thyme
- 1 tsp dried taragon
- 225 ml Moet & Chandon
- 225 ml milk
- 1 tbsp plain flour
- 4 peeled garlic cloves
- 100 ml sour cream
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 6 pork loin chops
- 60 g chopped shallots

Method

1

Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set the pan over a high heat and bring to the boil. Cook for 8 minutes, until the potatoes are fork-tender. Drain and return the potatoes to the pan with the garlic to pan.

2

Add the sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.

3

Meanwhile, heat the oil in a large frying pan over a medium-high heat. Season the pork chops with salt and black pepper and add to the hot pan. Cook 2 minutes per side, until golden brown. Remove the pork from the pan and set aside.

4

To the same pan, add the shallots and cook 2 minutes, until soft. Add the thyme and tarragon and cook for 1 minute, until fragrant. Add the sparkling wine and cook for 1 minute.

5

Whisk the flour into the milk and add to the pan. Return the pork chops to the pan and simmer for 3 to 5 minutes, until the pork is cooked through and the sauce thickens.

6

Serve the pork chops with the sauce on the mashed potatoes.

Comments & Ratings

More Moet & Chandon recipes

	4	Potatoes
	2 tsp dried	Thyme
	2 tsp dried	Thyme
	1 tsp dried	Taragon
	225 ml	Moet & Chandon
	225 ml	Milk
	1 tbsp	Plain Flour
	4 peeled	Garlic Cloves
	100 ml	Sour Cream
	2 tbsp chopped	Fresh Parsley
	1 tbsp	Olive Oil
	6	Pork Loin Chops
	60 g chopped	Shallots

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Pork Chops in Creamy Champagne Sauce with Garlic Mash

Ingredients

Method

1

2

3

4

5

6

Comments & Ratings