Garlic and Butter Pork with Creamy White Wine Sauce

Garlic and butter pork loin chop, served with spinach and mushroom in a creamy white wine sauce. I love days like this in the kitchen!

75g butter
1 clove garlic, crushed
½ onion, finely diced
1 teaspoon olive oil
400g pork loin chops
100g button mushrooms, stalks removed and sliced
200g baby spinach leaves
White wine
3 tablespoons cream
Salt and pepper

Serves 2

Cook pork chops, half the butter, olive oil, onion and garlic in a pan over medium, careful not to burn the butter. The pork will take 3-5 minutes on each side, depending on the thickness of the chops.

Remove pork, onion and garlic from the pan, leaving the oil and juices.

On low heat, add a bit more butter and sautée mushrooms for a few minutes.

When the mushrooms are soft and silky, turn up to medium heat and add just enough white wine to cover the base of the pan. Wait till the alcohol is cooked out.

Add remaining butter, cream, spinach and the onion from earlier and stir until the spinach has wilted.

Season with salt and pepper.

Enjoy!

The Deck, Milsons Point

1 Olympic Drive
Mediterranean cuisine
Book online or call 02 9033 7670

Just a few steps away from the Harbour Bridge, The Deck is located on the waterfront and quite fittingly serves modern mediterranean cuisine. With its trendy interior, minimalist and chic booths and ambient lighting, this place is great for an elegant and understated dining experience. I would suggest going on a weeknight to make the most of the atmosphere. The menu is inventive and exciting, playing with the flavours of unusual and fresh foods. If you are sick of paying $20 for bland and predictable dishes, The Deck is two steps up.

Mussels cooked with white wine, cream and fresh herbs, served with crusty baguette, $14

Warm Barbary duck breast salad, walnuts, pomegranate, sour plum chutney and radicchio, (main) $27.50

I've got to say this was a very fun dinner. I like to think I'm a seafood connoisseur but I have never had mussels as silky and tender as these. I was really excited about the bold choice of flavours in the duck salad. The walnuts and sour plum with the duck didn't really do it for me, but the fresh pomegranate and duck was a genius combination. I've decided I'm going to have the parmesan gnocchi with roast pumpkin, rocket, toasted pine nuts and parmesan cream (Bracken, 'picked it!') when I take Dan here next time.

PS: Just up the road and through the tunnel on Broughton St is a lovely cafe called The Mad Italian where they do a mean pistachio gelato.