This is one of the Hollingsworth family favourites. Sarah quite often makes this delicious creamy casserole to take on their self-catering holidays as it’s such an easy, freezeable, family friendly dish.
This is one of the Hollingsworth family favourites. Sarah quite often makes this delicious creamy casserole to take on their self-catering holidays as it’s such an easy, freezeable, family friendly dish.
Author:
DukesHill
Ingredients
DukesHill Products
4 DukesHill Pork Chops
Other Ingredients
3 tbsp olive oil
½ tsp salt
freshly ground black pepper
250g chestnut mushrooms, sliced thickly
20g dried porcini mushrooms
200ml boiling water
1 large butternut squash, peeled and diced into 2” cubes
Soak the porcini mushrooms in 200ml boiling water for 15 minutes.
Season the pork chops with salt and black pepper.
Heat 2 tbsp olive oil in a heavy based pan and brown the pork chops over a medium-high heat, for approximately 5-7 minutes. Transfer to an ovenproof dish.
Drain the porcini mushrooms reserving the liquid. Turn the heat down to medium and add another 1 tbsp olive oil to the heavy based pan and then add the porcini followed by the chestnut mushrooms. Cook for 3 minutes until they are starting to soften then add the butternut squash and sage. Cook for a further 10 minutes until the squash starts to soften.
Pour in the wine, reserved porcini liquid, Dijon mustard and cream. Stir through then transfer the butternut squash and mushroom mixture to the ovenproof dish, pouring over the pork chops. Add more wine if the pork chops aren’t covered.
Transfer to the oven for 35 minutes uncovered. Sprinkle the parsley on top and serve with a dollop of creamy mash and some green vegetables.
Choosing a selection results in a full page refresh.
Opens in a new window.
NEW TO DUKESHILL - ENJOY 15% OFF
Create an account with us and receive a 15% discount code via email to use on your first order. Login to view your order status online. Your details can also be saved for faster checkout.
