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Pork Chops Ardennaise

Pork Chops Ardennaise

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Pork Chop Ardennaise is rated / 5 based on votes.

Print Recipe
Preparation time: 18 minutes, plus marinating time
Slow Cooker Size 3L+
Serves: 4
Cooking time: Low 7-9 hours High 3-4 hours


  • 230g (8oz) gammon rasher, rind removed, cut into thin strips
  • 175g (6oz) shallots, or small onions, peeled
  • 1 cup (250ml 8fl oz) dry white wine
  • 25g (1oz) butter or margarine
  • 4 pork loin chops
  • 100g (4oz) button mushrooms salt
  • freshly ground black pepper
  • 1 tablespoon corn flour
  • 1 tablespoon French mustard
  • 1 tablespoons cold water
  • cup single cream
  • chopped fresh parsley to garnish


  1. Put the gammon, shallots and wine into a bowl and leave to marinate for at least 1 hour.
  2. 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 mushrooms.
  3. Drain off the wine from the shallots and gammon and pour into the stoneware pot.
  4. 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.
  5. Cover and cook on Low for 7-9 hours or High for 3-4 hours.
  6. 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.
  7. Just before serving sprinkle with chopped parsley.

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