Pork Chops With Stroganoff Sauce - cooking recipe

Ingredients

For the stroganoff sauce
1 tablespoon olive oil
1 onion, finely chopped
4 ounces mushrooms, sliced
1 red pepper, seeds removed and finely sliced
2 tablespoons brandy
4 tablespoons sour cream
1 lemon, juice of, only
2 teaspoons Dijon mustard
For the pork chops
1/2 ounce butter
1 teaspoon olive oil
4 pork chops
2 tablespoons parsley, finely chopped

Preparation

For the stroganoff sauce:
Heat the olive oil in a large frying pan over a medium heat and gently fry the onion for 5 minutes or until beginning to soften. Stir in the mushrooms and red pepper and fry for 5 minutes, or until the mushrooms and peppers have softened.
Pour in the brandy and simmer for 2-3 minutes until the brandy has reduced right down then stir in the soured cream, lemon juice and dijon mustard. Season with salt and freshly ground black pepper.
For the pork chops:
Melt the butter with the olive oil in a large, heavy-based frying pan over a medium heat. Add the pork chops and fry for 5-7 minutes on each side, depending on the thickness of the chops, or until just cooked through.
To serve, pour the stroganoff sauce over the pork chops and sprinkle over the parsley.