Robbie’s Inspiration – Recipes from Around the World: Pork chops in white wine and mushroom sauce

I don’t cook pork very often. it is a hangover from my Catholic granny who didn’t eat any pork. Over the years, i’ve grown to enjoy bacon and ham, but I still don’t cook pork often. My dad, a rebel against his mother, saw pork chops in the shop and asked me to make something with them. Yes, it was another cooking con 😊.

Anyhow, this is what he got:


Olive oil for browning

12 pork chops

2 onions, peeled and diced

5 large carrots, peeled and chopped

2 teaspoons mixed spice

1 Tablespoon garlic flakes

7 cups beef stock

250 grams sliced button mushrooms

2 1/2 cups milk

1 teaspoon mustard powder

2 1/2 cups semi-sweet white wine

250 grams butter

250 ml flour


Salt and pepper to taste


Heat the olive oil in a heavy bottomed pot. Season the chops with salt and pepper then brown in batches of 4. Set aside.

Add more oil if needed, fry the onions and carrots for 5 minutes. Add the garlic and the mixed spice (mixed spice gives the dish a slightly sweetish, cinnamon and nutmeg flavour which I liked with the pork; if you don’t like that idea, used mixed herbs instead) Layer the casserole dish with the carrots and onion. Cover with the pork chops. Pour the wine and the stock over the chops. put the casserole in the oven and cook for 2 hours.

In a smaller pot, boil the mushrooms in the milk seasoned with the mustard, salt and pepper for 5 minutes. Drain the mushrooms and retain the milk.

When the chops are cooked, drain off the liquid and set aside.

Melt 250 grams in a large pot, make a rue with 250 ml of plain flour. cook the paste for a few minutes, add the milk slowly. Next slowly add the retained liquid. Bring the mixture to the boil, whisking continuously. Once the sauce has thicken add back the pork chops.

The meal is now ready to serve over rice or mashed potatoes.

This is Goldie the acrobat from my latest fondant art project.

80 thoughts on “Robbie’s Inspiration – Recipes from Around the World: Pork chops in white wine and mushroom sauce

  1. You must have had a stringent grandmother, then. Here in the Philippines — a Catholic country at that — we eat pork, that it has become an integral part of the cuisine.

    On your recipe, this would definitely work with any meat — even chicken breasts! (Fantastic work on the fondant ballerina, by the way.) 🙂

    Liked by 1 person

    1. This view may have changed over the last 7 or 8 decades. I understood the Old Testament says pork shouldn’t be eaten. I am more familiar with the New Testament and can’t recall that myself. I’m glad you like my Goldie PS if you use chicken to make this, don’t use mixed spice, rather use mixed herbs.

      Liked by 1 person

      1. Most Christians who don’t eat pork get it from the New Testament stating that Jesus banished the demons into a pigs thereby making them unclean to eat. However this is in very few sects of Christianity because that herd of pigs was immediately drowned in the river, and Jesus had no squalls with any physical diet, ever, only the spiritual. And since the basis of all Christians is Christ, most, including and especially Catholics, definitely eat pork and are free to do so.

        Liked by 1 person

  2. Goldie is gorgeous, Robbie! My father also enjoyed some foods my mother wouldn’t cook (eels and conger, as she’s always said they remind her of snakes), but he was a good cook himself, so that was easy to sort (although he didn’t do much shopping)… Thanks for the recipe. I’m sure your Dad enjoyed it!


  3. Hi My Friend,
    I am learning how to cook with your recipes. If you ever decided to do a recipe book with recipes like this one, and the other three that I have from you, you have found a buyer in me.
    Thanks. I, too, enjoy eating a pork chop every now and then.
    Shalom aleichem

    Liked by 1 person

      1. I do a pan fry recipe where you brine the 1 inch loin chops with salt and brown sugar. Then you heat the pan to very hot and put the chops in for a minute on each side. Then you flip them each minute for the next ten. Remove from heat add 3 Tablespoons butter, two garlic cloves, and four fresh thyme sprigs. You baste the chops with butter on both sides and then let them rest for about five or so minutes. (You want internal temp to be 73.9 C) Serve them with the butter sauce spooned on top. The best chops you will ever have. (This is for two chops.) If you need to serve more a bigger pan wil be needed. The pan shoudl be cast iron but stainless will do if it can stand high temperatures.

        Liked by 1 person

  4. Since I moved to Norfolk, I eat pork a lot. The locally-produced pork is far superior to what we used to get in London. I would definitely eat your tasty meal, Robbie.
    Best wishes, Pete.

    Liked by 1 person

      1. We started it for health reasons, Robbie, and then Sally (with all her cute emotionally conscious animal videos) continually reinforces it for us. We have concerns about the environment, but we also live in a place where we can buy locally and avoid mass-produced meat. It’s been a gradual process, and I totally get that it doesn’t work for every family, especially with growing kids. 😀

        Liked by 1 person

  5. I’m definitely curious about this dish. I mostly prefer my pork “unsaucy”. This reminds me of pasted beef back here at home, which is quite a delicacy, so I have to try this as well.
    Incidentally, I’m Catholic and we have no problem whatsoever with pork, in fact, we are some of its devout consumers🤤😅. Just in case the reference to your grandma being catholic implied that not eating pork is a catholic thing.
    There are Christian sects which do not allow eating pork like 7th day adventists, but not Catholics.

    Liked by 1 person

    1. Hi Jude, I was also brought up Catholic and we never had pork, but I suspect that it was just Granny’s choice. My books all have a Catholic religion thread as it was a big part of my childhood and deeply ingrained in me.

      Liked by 1 person

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