Pork masala with mushrooms

By Faeza
18 January 2017

Pork masala


¦ 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.