Pork in a sauce of mushrooms, brandy and crème fraiche with sage.

by robbie101

Servings:

INGREDIENTS

2 loin chops
Shitake mushrooms and wild mushrooms
½ of brown rice
Hint of Brandy
6 leafs of Sage
3 dessert spoons of crème fraiche
Olive oil
Clove of garlic

INSTRUCTIONS

Put a pan of water on to boil for the rice.
Put the Pork loins on a pan of Olive oil.
Chop the mushrooms and garlic into small slices.
Flip the pork when browning.
Take out the pork and put aside.
Put the mushrooms and garlic in, add the chopped
sage and brandy.
Put in the creme fraiche with the pork.
Keep an eye on it, make sure it doesn't burn and keep
a lid on the pan taking it off every few moments to stir
it about.

CHEF COMMENTS

The recipe itself is delicious mainly because it involves
pork loins.
The pork is essential in this meal so focus on that, then
again don't let your starters and desserts burn either.

Tagged: maincourses, pork, porkchops add tags

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