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Mushroom Pork Chops

What’s better than enjoying juicy mushroom with meltingly soft pork slices? Binding them together with paprika and sour cream!

As I recently have some time, I was searching on the web last week. In need of fresh, challenging ideas, inspiring recipes that I have never used before, to amaze my loved ones with. Searching for a while yet couldn’t find lots of interesting stuff. Just before I thought to give up on it, I found this delicious and simple dessert simply by chance. The dessert seemed so yummy on its photo, that called for prompt actions.

It had been not so difficult to imagine just how it’s made, its taste and how much boyfriend will probably enjoy it. Mind you, it is very easy to keep happy the guy in terms of desserts. Yes, I am a blessed one. Or perhaps he is.Anyhow, I visited the site: Suncakemom and followed the step by step instuctions which were coupled with impressive photographs of the method. It really makes life rather easy. I can imagine that it’s a slight effort to shoot photographs in the middle of cooking in the kitchen as you will often have gross hands so I highly appreciate the time and energy she put in to build this post and recipe easily followed.

Having said that I’m empowered presenting my own recipe similarly. Many thanks for the concept.

I had been tweaking the initial formula create it for the taste of my loved ones. I have to tell you it absolutely was an incredible success. They enjoyed the taste, the overall look and loved having a delicacy such as this in the midst of a busy workweek. They quite simply demanded lots more, a lot more. Hence the next time I am not going to commit the same mistake. I’m likely to double the amount to get them pleased.

Cream Of Mushroom Pork Chops is from Suncakemom.

Pour some oil into a hot pan and sear both sides of the pork chops until golden brown. Do it in batches if necessary and when it’s done set them aside.

Add the pancetta into a frying pan and sear it on medium heat until all the fat is rendered out. This step can be skipped and cooking oil can be used instead of the fat.

Place the sliced onion and salt onto the hot oil and saute them until a glassy / translucent look.

Mix the pepper and garlic in as well then saute more until the garlic gets fragrant.

Add the tomato, black pepper and paprika and mix it toghether well.

It’s time for the meat to get back into the pan.

Pour water into the pan until the ingredients are at least half submerged in the water then place the lid on and cook them on low heat until the meat is tender for about 40 minutes.

Mix the in the sliced mushrooms and cook it for about 10 more minutes or until the mushroom gets the desired texture.

Stir in the sour cream then turn the heat off.

Let it settle for a couple of minutes before serving it.

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