This pork masala with mushrooms delivers the cozy comfort of a home-cooked meal in a totally restaurant-worthy way!

Equipment: Hart HQ Fry Pan
Prep time: 10 mins
Cooking time: 45 mins
Serves: 6 people

Ingredients

1/3 cup cake wheat flour (40 g)
1 tsp garlic flakes (5 ml)
2 tsp meat masala (10 ml)
Salt and freshly ground black pepper
6 pork chops (± 100 g each)
3 tbsp sunflower oil (45 ml)
2 tbsp butter (30 ml)
1 stalk celery, sliced
3 leeks, thinly sliced
2 cloves garlic, peeled and crushed
1 punnet mushrooms, sliced (250 g)
1 cup chicken stock (250 ml)
1 tsp fresh thyme, chopped (5 ml)
2 tsp Dijon mustard (10 ml)

Method

1. On a plate or in a shallow bowl, mix flour, garlic flakes, masala, salt and pepper.
2. Toss pork in mixture, coat all sides and tap off excess flour.
3. In a large frying pan, heat oil and butter over medium heat until butter melts.
4. Fry pork for 15 minutes and flip over once sides turn golden.
5. Remove pork and keep warm.
6. Add celery, leeks, garlic and mushrooms to the pan; stir to mix and cook for 10 minutes.
7. Add stock, thyme and mustard.
8. Cover pan and cook mixture for 20 minutes until sauce has thickened into a gravy.
9. Serve over pork chops.