Black Garlic Kitchen

Black Garlic Creamy Mushroom Pork Chops

Oven-roasted juicy pork chops smothered in a rich, creamy Black Garlic mushroom sauce. Quick, easy, and perfect for a weeknight dinner or as an alternative roast dinner for two. 

Black Garlic pork chops with creamy mushroom sauce

Prep: 15 mins | Cook: 20 -30 mins approx. depending on thickness of the pork chops | Serves: 2

Ingredients

  • 2 thick bone-in pork chops
 

For the Black Garlic Pork Rub

  • 1 tsp brown sugar
  • 2 tsp Black Garlic Powder
  • 2 tsp Premium Mushroom Seasoning Powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp olive oil to coat the roasting pan
  • 2 tbsp olive oil for drizzling
 

For the Black Garlic Creamy Mushroom Sauce

  • 1 tbsp olive oil
  • 20g butter
  • 2 shallots – peeled and finely sliced
  • 225g mushrooms – wiped clean and sliced
  • 1 clove white garlic – crushed
  • 150ml white wine
  • 3 tsp Black Garlic Paste
  • 1 tbsp Premium Mushroom Seasoning Powder
  • 200ml double cream
  • Salt and freshly ground black pepper to taste
  • 1 tbsp freshly chopped parsley

Method

  • Remove the pork chops from the refrigerator 30 minutes before roasting. Pat the pork chops dry with kitchen paper.
  • Preheat the oven to 200C/180Cfan/Gas 6
  • Start by making the pork chop rub – mix the sugar, Black Garlic Powder, mushroom seasoning, paprika, garlic powder, onion powder, salt and pepper together.
  • Rub the pork seasoning mix on both sides of the pork chops.
  • Coat a non-stick roasting tin with olive oil.
  • Place the seasoned pork chops into the roasting tin. Drizzle the pork chops with olive oil.
  • Next, prepare the mushroom sauce – heat the oil and butter in a large frying pan. Fry the shallots over a medium heat for 4 minutes until soft but not coloured. Add the mushrooms and crushed white garlic, cook for a further 4 minutes. Turn the heat to high, add the wine and reduce the volume of the liquid by half. Stir through the Black Garlic Paste and mushroom seasoning. Set aside.
  • Roast the pork chops for 20 – 30 minutes until cooked through. NB the pork chops should be roasted until the internal temperature reads 63C. Rest for 3 minutes before serving.
  • While the pork chops are resting finish the mushroom sauce by gently reheating the mushroom mixture then adding the cream until warmed through. Season to taste with salt and freshly ground black pepper.
 

To Serve: transfer the pork chops to a warm platter, cover the pork chops with the creamy mushroom sauce. Scatter over the parsley. Serve with fresh vegetables and BGK’s Black Garlic Roast Potatoes.

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