Pork Chasseur


Pork Chasseur

Prep Time ~10 mins Cooking Time ~25 mins
Approx Cost ~£8.00 Difficulty ~Easy
Freeze ~Yes Serves ~4

Tip ~ Chestnut mushrooms give this recipe a richer mushroom flavour and colour.


700g / 1 ½ lb pork fillet

30ml / 2 tbsp olive oil

25g / 1oz butter

2 shallots or 1 small onion, finely chopped

175g / 6oz button mushrooms, wiped

15ml / 1 tbsp white plain flour

100ml / 4floz dry white wine

30ml / 2 tbsp brandy

15ml / 1 tbsp tomato puree

300ml / ½ pint chicken stock

30ml / 2 level tbsp chopped fresh sage

Salt and pepper

Fresh sage sprigs to garnish


  • Trim the pork fillet of all visible fat and cut into 1 cm / ½ inch thick slices.
  • Heat the oil in a large frying pan; add the pork slices and fry over a high heat for about 5 minutes or until browned on both sides.
  • Remove the pork from the pan with a slotted spoon and set aside.
  • Add the butter to the pan and fry the shallots for 3 minutes.
  • Add the mushrooms and cook for 2 - 3 minutes, then stir in the flour.
  • Cook for 1 minute stirring, then remove from the heat and gradually stir in the white wine, brandy, tomato puree and stock. Bring to the boil, stirring constantly.
  • Return the pork to the pan with the sage.
  • Season with salt and pepper, cover and simmer for 15 - 20 minutes or until the pork is cooked.
  • Transfer to a warmed serving dish and garnish with fresh sage.