• 350 Millilitre Milk
• 150 Millilitre White wine
• 1 Punnet button mushrooms, sliced
• 1 Clove crushed garlic
• 1 Onion, sliced
• 4 Pork chops
• 2.5 Millilitre Robertsons Sage
• 1 Sachet KNORR Honey & Mustard Chicken Dry Cook-in-Sauce
1 Heat 15ml oil in a large heavy based pan and brown the pork chops in batches for about 5 minutes on each side until they are golden brown then remove from the pan and set aside.
2 Heat the remaining oil in the pan and fry the onion and garlic until soft.
3 Add the sliced mushrooms and fry until soft then add the white wine and allow to simmer until the liquid has reduced by half.
4 Add the milk and stir in the sachet of KNORR Honey & Mustard Chicken Dry Cook-in-Sauce.
5 Return the pork chops to the pan and allow to simmer on a low heat for 12-15 minutes or until the pork is tender and cooked through.
6 Stir in the sage and serve with mashed potato and steamed green beans or wilted spinach.
