Pork Chop Ardennaise is rated
based on 66 votes.
Slow Cooker Size
8 oz (225g)gammon rasher
, rind removed, cut into thin strips
6 oz (180g)shallots
or small onions, peeled
1 cupdry white wine
1 oz (25 g)butter
4pork loin chops
4 oz (110g)button mushrooms
freshly ground black pepper
1 tablespoonFrench mustard
1 ½ tablespoonscold water
½ cupsingle cream
Put the gammon, shallots and wine into a bowl and leave to
marinate for at least 1 hour.
Melt the butter or margarine in a frying pan. Add the chops and
brown on both sides. Transfer to the stoneware pot and add the
Drain off the wine from the shallots and gammon and pour into
the stoneware pot.
Add the shallots and gammon to the frying pan and fry until both
are beginning to brown. Transfer to the stoneware pot and add a
little salt and pepper.
Cover and cook on Low for 7-9 hours or High for 3-4 hours.
Mix together the corn flour, mustard and cold water. Lift out
two of the chops and stir the corn flour mixture into the liquid
until thickened. Stir in the cream and taste and adjust the
seasoning. Return the two chops and baste with the sauce.
Just before serving sprinkle with chopped parsley.