Classic Pork Chops with Mushroom Sauce & Potatoes

Make your first evening. Delicious Swedish classis with a little extra spice.

Durability:
1–2 days
Prep time:
10 mins
Cooking time:
40 mins
Total time:
50 mins

Ingredients

Servings:
Free of charge
1 bag potatoes (app. 12 medium potatoes in bag)
25 gram butter (for frying and baking), the package has gram markers on it
2 pack pork cutlets no bone (2-3 in a pack)
salt and pepper
1 pack mushrooms, sliced thinly
1 tub creme fraiche, light 13%
1 pinch cayenne pepper
1 tblsp thyme, fresh

Tips!

Leftover boiled potatoes? Fry up and use in a Breakfast Burrito, or simply with some scrambled eggs in the morning. You'll have plenty of thyme left – it's "young" thyme, so you can use whole sprigs in a salad or on a sandwich.

Breakfast Burrito

Instructions

  1. Boil potatoes (peel first if you prefer).
  2. Salt & pepper pork chops and fry in butter, 3 mins on each side. Remove from pan.
  3. Fry mushrooms in pan for a few mins, add garlic and fry 1 more min. Add creme fraiche, cayenne and thyme and simmer for a couple of mins.
  4. Add pork chops to sauce and cook for a few mins. Add a little extra water if you want the sauce thinner. Make sure your pork chops are cooked through.
  5. Serve pork chops with boiled potatoes.