Ingredients

• 1 cup chicken stock
• 15 grams dried porcini mushrooms
• 4 pork loin chops, trimmed of rind
• 1 Tbsp oil
• 25 grams butter
• 1 small onion, finely diced
• 1 tsp minced fresh garlic
• 4-6 portobello mushrooms, thickly sliced
• 4-6 shiitake mushrooms, stems trimmed only
• 2-4 Tbsp finest quality balsamic vinegar

Method

1. Pour the stock over the porcini mushrooms and set aside.
2. Pan fry the pork chops on the hot oil until just tender. Set aside and keep warm.
3. Add the butter, onion and garlic to the pan and stir over a low heat for 2-3 minutes. Add the portobello and shiitake mushrooms and cook a further 5 minutes.
4. Stir in the porcini mushrooms and stock and simmer until reduced to ½ cup.
5. Stir in the pepper to season and the balsamic vinegar. Serve over the pork chops with plenty of mashed potatoes.