CREAMY SAMP BAKE WITH BUTTER-FRIED PORK CHOPS
SERVES 4 PREPARATION: 10 MIN COOKING: 35-40 MIN
SAMP BAKE 15ml (1T) olive oil 15ml (1T) butter 4 leeks, sliced 4 garlic cloves, crushed 250g mushrooms, sliced 250ml (1c) cream 60ml (¼c) cream cheese
(optional) 750ml (3c) cooked samp 15ml (1T) dried oregano 5ml (1t) dried thyme salt and freshly ground
pepper CHOPS 4 pork chops (with or
without bone) salt and freshly ground
pepper 30ml (2T) butter 1 red onion, chopped a shot of white wine TO SERVE fresh herbs to garnish
Preheat the oven to 200°C. 1 SAMP BAKE Heat the oil and butter in a deep pan and fry the leeks until soft. Add the garlic and mushrooms and stir-fry until cooked. 2 Turn the heat down and add the cream. Simmer slowly for 5 minutes, then add the cream cheese (if using) and stir until melted. Add the cooked samp and dried herbs, mix well and season with the salt and pepper. Transfer to an ovenproof dish. 3 CHOPS Season the meat with salt and pepper. Heat the butter in a pan and fry the chops until golden brown on one side, then turn and fry until golden brown on the other side (the chops don’t have to be completely cooked). Arrange on top of the samp bake in the ovenproof dish. 4 In the same pan in which the chops were fried, stir-fry the onion until soft and golden brown. Add the wine and stir fast, then pour the sauce over the chops. 5 Cover the dish with foil and bake for 15 minutes or until the chops are cooked through. 6 TO SERVE Garnish with fresh herbs and serve.