Smoky Paprika Pork Chops with Caramelised Onions & Mushrooms

Serves 4

1 tbsp smoked paprika

1 tsp dried oregano

10g dried porcini mushrooms 1 tbsp pink peppercorns 4 pork cutlets, trimmed

2 tbsp extra-virgin olive oil 3 onions, thinly sliced into

rounds

300g mixed mushrooms (we used Swiss, chestnut, field and king brown)

2 cups (500ml) chicken stock ½ cup sour cream Crispy tarragon,

to serve (see tip) Place the smoked paprika, dried oregano, porcini mushrooms and pink peppercorns in a small food processor (or spice grinder) and process until finely chopped.

Mix 1 teaspoon of the spice mix with 1 tablespoon of the oil. Brush each side of the pork with the spiced oil. Heat a large frying pan over high heat. Add the pork cutlets and cook for 4 minutes on each side. Remove from the pan, set aside and keep warm.

Add the remaining oil to the frying pan, then reduce the heat to medium and add the onion. Season with salt and cook for 8 minutes, stirring, until golden. Add the mushrooms and stock, increase the heat to high, bring to a simmer and cook for 4 minutes. Swirl through the sour cream.

Meanwhile, to make the white bean mash, place the beans, crushed garlic, milk and lemon zest in a medium saucepan and place over medium heat. Cook the beans for 5 minutes or until heated through. Season well with salt and pepper, then take off the heat. Using a hand stick blender, blend until smooth. Cover and set aside to keep warm.

Place each pork cutlet on a plate with some of the onions, mushrooms, and white bean mash. Serve sprinkled with a little of the remaining spice mix, and top with crispy tarragon.