Pork with Creamy Mushroom Sauce

Pork with Creamy Mushroom Sauce

Metric Ingredient Imperial 175 ml pecans, toasted & coarsely chopped 3/4 cup 250 ml water 1 cup 750 g pork sirloin chops, boneless fast-fry 1 1/2 lb 30 ml vegetable oil 2 tbsp 1 onion, finely chopped 1 1 L mushrooms, sliced 4 cup 2 garlic cloves, minced 2 2 ml sage, dried & crumbled 1/2 tsp 30 ml apple juice 2 tbsp 60 ml chicken broth or vegetable stock 1/4 cup

In a food processor, process pecans and 1/2 teaspoon (2 ml) salt for 1 minute or until a grainy paste forms.  Scrape down sides of bowl, with motor running, through feed tube, gradually add water until the mixture has the consistency of half and half cream.  Transfer to bowl and set aside.  Season pork with salt and pepper to taste.  In large skillet, heat 1 tablespoon (15 ml) oil over medium high heat.  Cook pork chops, in two batches, if necessary, for 2 to 3 minutes per side or until brown and just a hint of pink remains inside.  Transfer pork to plate and keep warm. Reduce heat to mediuma and add remaining oil to pan.  Saute onion and mushrooms for 5 to 7 minutes or until onion is softened and mushrooms are brown.  Add garlic, sage and apple juice.  Cook, stirring and scraping up brown bits from bottom of pan for 30 seconds or until apple juice is evaporated.  Return pork and bring to boil.  Reduce heat and simmer for 1 minute, adding broth as needed to achieve the desired consistency.  Taste and adjust seasoning with salt and pepper.

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