It is one of the tastier combinations, with dense flavours that would blend perfectly with mashed potatoes. This dish demands a fine red wine, which is why Playia Cuvée Spéciale by Oenou Yi – Ktima Vassiliades will reward your cooking!


  • 4 pork chops
  • 2 cups water
  • 1 tbsp. mustard
  • 1 bell pepper (red, yellow or orange), diced
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 tbsp. olive oil
  • 2 tbsp. butter
  • ½ tsp. oregano
  • Salt and pepper
  • 500 gr. fresh mushrooms, sliced
  • 1 cup Playia White Dry by Oenou Yi – Ktima Vassiliades
  • 200 ml fresh cream


  1. Put the pork chops in a large saucepan. Cover water and cook on high heat for 10 minutes.
  2. Add the mustard, bell pepper, onion, garlic, olive oil, butter, oregano and season with salt and pepper.
  3. Cover with a lid and simmer for 45-60 minutes, until the pork chops are soft and tender. If necessary, add water. When they are ready, remove from the pot and keep the rest of the ingredients.
  4. Sauté the mushrooms in a pan. Add Playia White Dry and let them simmer until they absorb all their liquid.
  5. Add the mushrooms to the pot mixture and stir over low heat until boiling.
  6. Add the fresh cream and mix well, until you have a soft and smooth sauce.
  7. Serve your pork chops with the creamy mushroom sauce over mashed potatoes and next to a glass of Playia Cuvée Spéciale from the wine cellar of Oenou Yi – Ktima Vassiliades.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.