Pork With Mushroom And Balsamic Sauce
1 cup chicken stock
15 g dried porcini mushrooms
4 pork loin chops, trimmed of rind
1 Tbs oil
25 g butter
1 small onion, finely diced
1 tsp minced fresh garlic
4-6 portobello mushrooms, thickly sliced
4-6 shiitake mushrooms, stems trimmed only
1-2 Tbs finest quality balsamic vinegar
1 Pour the stock over the porcini mushrooms and set aside.
2 Pan fry the pork chops on the hot oil until just tender. Set aside and keep warm.
3 Add the butter, onion and garlic to the pan and stir over a low heat for 2-3 minutes. Add the portobello and shiitake mushrooms and cook a further 5 minutes.
4 Stir in the porcini mushrooms and stock and simmer until reduced to 1/4 cup.
5 Stir in the pepper and balsamic vinegar.
6 Serve over the pork chops with plenty of mashed potatoes.
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