PORK ROAST MUSHROOM GRAVY RECIPES

Steps:

• Roast a couple of bay leaves and a few sage leaves in the tin with the pork. You could add a couple of wedges of apple half an hour before the end of the roasting time, so that they cook and soften to flavour the gravy.
• When the joint is cooked, remove it from the oven tray and set aside. Cover the meat with foil and leave to rest while making the gravy.
• Spoon off any excess fat, then place the roasting tin on the hob and heat gently. Add a couple of heaped teaspoons of plain flour (2 teaspoons is enough to thicken about 300ml liquid) and stir into the meat juices, scraping up all the sticky, caramelised meat and onion sediment as you go. Cook for a minute or so until the flour turns golden and thickens, then gradually add white wine, cider or apple juice, stirring well and bringing up to the boil before splashing in a little more liquid, until you have the pouring consistency you like.
• Taste and season well. Strain the gravy through a sieve into a clean pan, then return to the boil and serve.

Steps:

• Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
• Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
• Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.