Not in a hundred years did I imagine being able to eat this seemingly bourgeoisie meal outside a five-star restaurant. So lunch for today felt extra special. We substituted our usual rice with potato marbles and ate our grilled pork chops with a silver fork and a steak knife, while a table napkin sits comfortably in our laps ready to wipe the first drop of the thick flavorful mushroom gravy that may have gone astray. Sigh, I can talk about this all day.
This meal, though, requires more time and effort than the previous dishes that we were able to share via Rice N Dine, but trust me, it’s all worth it. Not only that you’ll get to enjoy this meal that tastes like it came from the mouth of heaven itself, but you’ll also feel satisfied that you were able to create a sophisticated meal from scratch. This recipe will be divided into three: the mushroom gravy, preparing the potatoes and lastly, grilling the meat. We also prepared this meal in this sequence so that everything is still warm when served. Please bear with us as we go through each process and reminisce how good our lunch was this afternoon.
Let’s begin with preparing the mushroom gravy for the pork!
- 200g can Sliced Mushroom
- 1 cup Beef Broth (we dissolved a beef cube in 1 cup warm water)
- 1 stick of Butter, unsalted
- 1/2 medium Onion, peeled and chopped
- 1 cup Evaporated Milk
- 1 pinch Thyme
- 1 tbsp. Cornstarch, dissolved in 2 tbsp. water
- Soy Sauce
- Heat pan with butter.
- Put the chopped onions until lightly fried.
- Put the mushrooms and stir for 3 to 4 minutes.
- Put the beef broth and evaporated milk.
- Season with thyme.
- Thicken the sauce with dissolved cornstarch.
- Season with soy sauce for desired saltiness.
As we set aside the cooked mushroom gravy, we can now begin preparing the potato marbles, which is fairly easy. In fact, it’s so easy that I’m starting to think about other recipes where we can partner this with. Ha, my futuristic, overly-excited and ever hungry mind!
- 1/4 kg Marble Potatoes
- 1/4 stick of Butter, unsalted
- Rosemary and Thyme
- Boil the potatoes in an inch of water for 15 mins.
- Drain and then set aside.
- In a pan, heat and melt the butter.
- Place the boiled potatoes.
- Season with rosemary and thyme.
- Season with salt as desired.
Now, on to the last part of our recipe – grilling the meat! We enjoyed doing this so much since we are still overly grateful about our new grilling pan, which was lovingly mentioned in our Grilled Sesame Chicken recipe. Can you see those grilling marks? Oh, they are just so lovely! Let’s get down to business before I get carried away completely.
A little word or warning though, the time indicated below excludes the time that we let the pork chop sit with the other ingredients. It might be best to marinate the pork before cooking the mushroom gravy and potato marbles so the meat will be ready for grilling right away.
Grilled Pork Chops in Mushroom Gravy
- 1/2 kg Pork Chops
- 1 tbsp. Cooking Wine
- Salt and Pepper
- Place pork chops in a bowl, put the cooking wine, salt and pepper. Sit for at least 10 minutes.
- Grill the pork chops in the grilling pan for 10 minutes or until cooked.
- Pour the mushroom gravy in the cooked meat.
- Serve warm along with the cooked potato marbles. Enjoy!
So, there! The ultimate household grilled pork chop experience! Feel free to drop by our comments section if there’s something you need to clarify about this recipe. Ask us anything! 🙂