Pork masala with mushrooms

By Faeza
13 September 2016



¦ 90ml (1/3 cup) cake wheat flour

¦ 5ml (1 teaspoon) garlic flakes

¦ 10ml (2 teaspoons) masala or

curry powder

¦ salt and freshly ground black


¦ 6 x pork chops (about 100g


¦ 45ml (3 tablespoons)

sunflower oil

¦ 30ml (2 tablespoons) butter

¦ 3 leeks, thinly sliced

¦ 2 cloves garlic, crushed

¦ 250g mushrooms, sliced

¦ 250ml (1 cup) chicken stock

¦ 5ml (1 teaspoon) chopped

fresh thyme

¦ 10ml (2 teaspoons) Dijon mustard


On a plate or shallow bowl add flour,garlic flakes, masala, salt and pepper.

Toss pork chops in mixture to coat all sides and tap off the excess.

In a large frying pan heat oil and butter to a medium heat, when butter is melted.

Add pork to pan and cook, flipping over once when sides get golden brown.

Remove and keep warm.

Lower heat to medium, add leeks, garlic and mushrooms to the pan, stir to mix and cook for 10 minutes.

Add chicken stock, fresh thyme and mustard.

Cover pan and cook for about 15 minutes until sauce has thickened into a gravy.