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Pork Chops in Creamy Black Pepper and Mushroom Sauce

Pork Chops in Creamy Black Pepper and Mushroom Sauce

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For a lighter option replace the sour cream with plain yoghurt.

Lean pork chops make a great, tasty mid-week meal and pair perfectly with a creamy black pepper sauce!

Preparation time


15 ml sunflower oil
4 pork loin chops, fat removed
1 onion, finely diced
100 ml sour cream
100 ml water
1 Knorr Mushroom Sauce
Robertsons Black Peppercorns (for seasoning)

Preparation method

Preheat oven to 200°C.
Heat half the oil over a medium heat.
Season the pork chops with Robertsons Black Pepper and brown the chops on both sides.
Remove the pork chops from the pan and place into an oven tray and bake for 10-15 minutes or until cooked through.
Heat remaining oil in the same pan and fry the onions until soft.
Add the sour cream and water to the pan and stir in the contents of the sachet of KNORR Mushroom Sauce.
Allow to simmer for 5 minutes stirring continuously to thicken then set aside.
Remove pork chops from the oven when done, serve with creamy mashed potato and spoon the sauce over the chops.
Season liberally with Robertsons Black Pepper.

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