Tender Baked Pork Chops in Mushroom Leek Sauce
This updated version of a classic pork chop casserole sees a tasty homemade mushroom sauce replace the can of mushroom soup used in older recipes. Serve the chops with a green vegetable, mini carrots and egg noodles, mashed potatoes or rice pilaf.
Recipe - Quality Foods
Tender Baked Pork Chops in Mushroom Leek Sauce
Prep Time25 Minutes
Servings4
Cook Time80 Minutes
Ingredients
4 large pork chops
salt and freshly ground black pepper, to taste
1 Tbsp olive oil
1 Tbsp butter
3/4 to 1 lb. (about 20 to 24 small to medium) white or brown mushrooms, sliced
1/2 cup diced leek (pale and white green part only; see Options)
1 large garlic clove, minced
1 tsp dried sage leaves, or 1 Tbsp chopped fresh sage (see Note)
2 1/4 cups chicken stock mixed 1/4 cup flour
Directions
- Set out a 13- x 9-inch baking dish. Pat chops dry with paper towel. With a sharp knife, make a few slits into the fat/rind side of each chop. This should prevent the chops from curling up when they cook. Season chops with salt and pepper.
- Place oil and butter in a large skillet set over medium-high heat. When butter is melted, add the chops, in two batches, if needed, and richly sear, about 3 minutes per side. Set the seared chops in the baking dish. Preheat oven to 325 F.
- Reduce heat under the skillet to medium. Add mushrooms and leeks and cook until tender and the liquid seeping from the mushroom evaporates, about 6 to 7 minutes. Mix in garlic and sage and cook 1 minute more. Add the stock/flour mixture and bring to a simmer. Season with salt and pepper, and then pour over the chops. Tightly cover with foil and bake 75 minutes, or until the chops are very tender.
Note: Dried sage leaves are whole sage leaves, crumbled into tiny, but discernible pieces. They are sold in our bottled herb aisle. Don’t confuse it with finely ground, dried sage.
Options: 1/2 cup diced onion could replace the leeks if they are unavailable.
25 minutes
Prep Time
80 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Pork - Loin Chops Rib End Family Pack, 600 Gram
$7.92 avg/ea$1.32/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
QF - Quality Foods Salted Butter, 454 Gram
Free with 3450 Points Redeemed$6.99$1.54/100g
Mushrooms - White - Bulk Fresh, 1 Pound
$5.79/lb$1.28/100g
Leeks - Fresh Bulk, 192.5 Gram
$1.91 avg/ea$0.99/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Western Family - Fresh Sage, 20 Gram
$2.99$14.95/100g
Western Family - All Purpose White Flour, 2.5 Kilogram
$5.99 was $6.39$0.24/100g
Directions
- Set out a 13- x 9-inch baking dish. Pat chops dry with paper towel. With a sharp knife, make a few slits into the fat/rind side of each chop. This should prevent the chops from curling up when they cook. Season chops with salt and pepper.
- Place oil and butter in a large skillet set over medium-high heat. When butter is melted, add the chops, in two batches, if needed, and richly sear, about 3 minutes per side. Set the seared chops in the baking dish. Preheat oven to 325 F.
- Reduce heat under the skillet to medium. Add mushrooms and leeks and cook until tender and the liquid seeping from the mushroom evaporates, about 6 to 7 minutes. Mix in garlic and sage and cook 1 minute more. Add the stock/flour mixture and bring to a simmer. Season with salt and pepper, and then pour over the chops. Tightly cover with foil and bake 75 minutes, or until the chops are very tender.
Note: Dried sage leaves are whole sage leaves, crumbled into tiny, but discernible pieces. They are sold in our bottled herb aisle. Don’t confuse it with finely ground, dried sage.
Options: 1/2 cup diced onion could replace the leeks if they are unavailable.