If you want a quick, easy and delicious meal for midweek or special weekend occasion then this recipe really fits the bill. Canned sliced mushrooms and blue cheese make a very simple topping for loin chops, complimenting the flavour of the pork without masking it. Serve the Mushroom and Cheese Chops with sauté potatoes and pan wilted spinach for a really impressive meal.
- 700g potatoes, peeled and sliced
- 4 loin pork chops
- 4 tbsp olive oil
- 300g can sliced mushrooms, drained
- 150g Stilton or other blue cheese such as Danish Blue
- 25g butter
- 100g spinach
Preheat the grill to medium. Cook the potatoes in boiling salted water for about 15 minutes until tender. Drain and pat dry.
Meanwhile, brush the chops on both sides with 1 tablespoon of the oil and place on the grill pan.
Grill the chops for 20 – 25 minutes, turning them once, until fully cooked.
Heat the remaining oil in a frying pan and when hot add the potatoes and sauté until golden brown.
When the chops are cooked, arrange the mushrooms on the chops in an even layer and add slices of cheese to cover the mushrooms.
Return to the hot grill for 2 – 3 minutes until the cheese is bubbling and melted.
Melt the butter in a separate frying pan, add the spinach and cook for a few minutes until wilted.
Put the spinach on the serving plates, add sauté potatoes and top with the cheese topped chops.
Top tip for making Mushroom and cheese pork chops
You can use fresh small button mushrooms in this recipe if you prefer – slice them thinly and fry in a little butter to soften them before adding to the chops. If you don’t like blue cheese try Gruyere or Emmental for a milder flavour.