CREAMY SAMP BAKE WITH BUT­TER-FRIED PORK CHOPS

DRUM - - News -

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.

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