It is one of the tastier combinations, with dense flavours that would blend perfectly with mashed potatoes. This dish demands a fine red wine, which is why Playia Cuvée Spéciale by Oenou Yi – Ktima Vassiliades will reward your cooking!
Ingredients:
- 4 pork chops
- 2 cups water
- 1 tbsp. mustard
- 1 bell pepper (red, yellow or orange), diced
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 3 tbsp. olive oil
- 2 tbsp. butter
- ½ tsp. oregano
- Salt and pepper
- 500 gr. fresh mushrooms, sliced
- 1 cup Playia White Dry by Oenou Yi – Ktima Vassiliades
- 200 ml fresh cream
Preparation:
- Put the pork chops in a large saucepan. Cover water and cook on high heat for 10 minutes.
- Add the mustard, bell pepper, onion, garlic, olive oil, butter, oregano and season with salt and pepper.
- Cover with a lid and simmer for 45-60 minutes, until the pork chops are soft and tender. If necessary, add water. When they are ready, remove from the pot and keep the rest of the ingredients.
- Sauté the mushrooms in a pan. Add Playia White Dry and let them simmer until they absorb all their liquid.
- Add the mushrooms to the pot mixture and stir over low heat until boiling.
- Add the fresh cream and mix well, until you have a soft and smooth sauce.
- Serve your pork chops with the creamy mushroom sauce over mashed potatoes and next to a glass of Playia Cuvée Spéciale from the wine cellar of Oenou Yi – Ktima Vassiliades.
