Creamy Pork and Olives with Mustard and Creme Fraiche

Cook these chops with the fat on to maintain moisture, it will blend with the stock to make it really tasty.


  • 1 onion, chopped small
  • 2 sticks of celery, chopped
  • 2 cloves of garlic, chopped small
  • 250g of mushrooms sliced
  • 800g of pork chops
  • 1 large handful of olives
  • 1 heaped tsp of Dijon Mustard
  • 1 large tablespoon of Creme Fraiche
  • 100ml of stock
  • a handful of fresh sage
  • salt and pepper


  • In a large casserole dish, fry the garlic and onions gently in a large knob of butter for 5 minutes
  • Add the celery and mushrooms and continue to fry for another 5 to 10 minutes or until the mushrooms have softened
  • Add the pork chops and brown them.
  • Now add the mustard, olives, sage, seasoning  and stock, cover and transfer to the oven at 160 deg C for one hour. The meat should be falling apart when done
  • Mix through the creme fraiche before serving with non starchy veg of your choice and a sprinkling of Parmesan cheese if you fancy it.