So this is the last of my bord bia quality assured pork recipes. The other two can be found here and here (Gawds isn’t the internets only fantastic altogether!). This is based on a recipe in the bord bia pork recipe booklet that we got along with the pork! There were some other lovely looking ones that I shall attempt to make pretty soon!

So straight to it

1. Okily dokily. Preheat an oven to 180 degrees. Pan fry your pork until just brown and lovely looking like this:
2. Then pop em in a ovenproof dish and let em sit there for two shakes of a lambs tail, while you…
3. Wash and chop your mushrooms (See what I did there with the puncteeeation?)
4. Chop your onion and finely dice your garlic.
5. Heat your butter and oil in the pan with your garlic and onions until just soft. Add your mushrooms (You can do two batches if you need to, because as we now all know- you don’t crowd the mushrooms!) Except when you’re like me and you kinda do crowd the mushrooms.. And then preach about not crowding the mushrooms. Ahem.
6. When the mushrooms are just nice and brown, stir in your tub of creme fraiche and stir around until combined. It turns rather lovely and creamy. Here is a picture of my messy but yummy pan. I could eat this all day.
7. Then you just pour all of that loveliness over the pork cutlets…
8. And pop it into the oven for approximately 20 minutes until pork is cooked through.
9. Serve with some buttery mashed potatoes because they’re the best!

There you have it ladies and gents. A lovely weekday dinner, if I do say so myself…

If you’re watching the old calorie intake I suggest using half fat or low fat creme fraiche!

And thank you kindly to Donal Skehan and Bord Bia for being so generous to the foodies all around Ireland, they’re too good to us!