Pork chop with mushroom sauce

Pork chop with mushroom sauce

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I cooked this dish today, using a recipe recently brought from England. It is easy to cook and very tasty.

  • ½ spoon of paprika
  • ½ tablespoon garlic powder
  • ¼ tablespoon dried basil or dried thyme,
  • 4 boneless pork chops
  • 1 tablespoon oil
  • salt,
  • pepper
  • 1 sliced ​​onion
  • 1 packet soup - mushroom cream (commercial)
  • ½ milk cup

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Pork chop with mushroom sauce:

1. Rub the pork chops with a mixture made of paprika, salt, pepper, garlic powder and dried basil, then fry in hot oil for approx. 10 minutes until golden brown. Add the onion and continue frying until the onion is soft. Add the milk previously mixed with the contents of the soup package - mushroom cream and let it boil for 2-3 minutes.

2. The chops are removed from the heat and served with a garnish of boiled rice, green peas or sauteed carrots and a dry white wine.

Pork chop in dough

1. Sift the flour into a large bowl, add the chopped butter, egg yolk, a pinch of salt and 2 tablespoons of water. Knead a fragile dough that you gather in a ball, wrap it in plastic wrap and let it cool for an hour.

2. Heat oil in a deeper pan and brown the chop well on all sides. Then move it to a heat-resistant pan, salt it, pepper it, pour a cup of water and put it in the oven, on the right heat, for half an hour.

3. Boil the rice in salted water. Peel a squash, grate it and chop it finely. Saute the onion, with a pinch of salt, in the pan in which you browned the chop, and when it has softened, add the mushrooms. Allow to drop the water left by the mushrooms, stirring often. Remove from the heat, add the boiled rice, salt, if needed, and ground black pepper. Mix well and allow to cool.

4. Finally, spread the dough into a thin, rectangular sheet, and spread a part of the mushroom composition on top. Put the meat in the middle, cover it with the rest of the mushrooms, then wrap with the dough. Wrap the meat well with the dough, then cut the excess dough from which you will make stars for decoration.

5. Glue the stars, place everything carefully in a tray lined with baking paper and bake in the oven, at the right heat, for half an hour. Allow to cool, cut into slices and serve with fresh vegetables as a garnish.

photo credit: Photoland / Profimedia

Trick. So that we don't have the surprise of the dough peeling off, stick it with… water. And one more thing: the dough will brown anyway, but if you want it to be even more beautifully colored, grease it with beaten egg yolk before putting it in the oven.

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Ingredient pork chop the pan

  • 2 slices of pork chop with bone, about 300 grams / piece
  • juice from an orange / lemon / a glass of white wine / freshly squeezed sour apple juice etc. + water until the amount of liquid reaches 500 ml.
  • 40 grams of coarse salt
  • freshly ground pepper
  • 30 grams of butter
  • 2 cloves of garlic
  • thyme, rosemary (optional)

How do we choose the meat for the pork chop steak in the pan?

I'm not going to start listing things like "use fresh meat" - these are things that everyone knows. In addition to these implied, the following must also be taken into account:

1. Choose slices of chop with bone for this steak. The bone will not only taste the steak, but it is also a good conductor of heat, which will help to obtain evenly cooked pieces of steak.

In more detail, the chop is located between the ribs and the fork. If you can, ask the butcher (or cut yourself) for the meat so that the rib remains attached to the main muscle, along with the meat in the rib area, which is more stuffed with fat, which will help with the texture. The fork bone is better to remove, it does not help much in the final appearance of the steak. I prefer slices of pork chop with attached ribs, about 15-17 cm long.

2. Do not degrease the chop too much for this steak. It's good to be surrounded by a layer of fat of 0.5-1 cm , which will melt and in which we will cook the steak. We do not add oil!

3. Slices of pork chop with bone to have a thickness around 4 cm . If you have thinner chop slices, I recommend cooking them with sauce (see the recipe for escalope with mushrooms), to do a pork schnitzel and so on The cooking method I present below it does not match thin slices of boned chop.

Necessary utensils / materials

We'll need a few things to cook this pork chop steak with bone in the pan.

  • First of all, a good pan, preferably cast iron. I used a cast iron pan, but if you don't have one, you can use another pan with a very thick bottom, which retains heat well.
  • We will also need a casserole large enough and deep enough to fit its meat and marinade. If we don't have such a thing, a new ziplock bag will replace it perfectly.
  • Indicated, but not absolutely necessary, is a thermometer with instant reading. It will help us determine exactly the optimal cooking time of the meat, but with more attention to detail, we can do without it. Anyway, such a thermometer costs a maximum of 50 lei and will be helpful for other dishes, so it's a good investment, I say.

Preparation of pork chop in the pan


Orange juice appears on the list of ingredients at some point, with suggestions for replacement with fresh apple juice, lemon juice or wine. The idea is that for this pan-fried pork chop steak we will need a sweet-sour marinade. I used the juice of a large orange, but you can also use other substances with the same properties. The marinade can be prepared even from water, about 40 ml. of apple cider vinegar and 1 tablespoon brown sugar. Eventually, it will act on the meat in exactly the same way as my marinade with orange juice. The liquid marinade, slightly sour-sweet and well salted, will make the meat tenderer and tastier, salting it deeply.

1. The slices of pork chop with bone are tamponed with absorbent kitchen towels and pricked in a few places with a fork, thus favoring the penetration of the marinade in depth.

2. Place the pork chop slices in a deep saucepan or solid ziplock bag. Mix orange / lemon juice etc. with water until it reaches 500 ml. of liquid. Add the coarse salt and mix well until dissolved.

Note: yes, there are more than two slices of pork chop in my casserole. Obviously, as you marinate two slices, you can marinate them up to 5-6, turning them from side to side a few times during marinating.

3. Pour the marinade over the meat and make sure it covers well. Cover the pan with the lid / foil or close the ziplock bag and… in the fridge! For how long? For a minimum of 4 hours, ideal overnight. Marinating can take up to 48 hours. During the marinade, we intervene several times, turning the pork chop slices from one side to the other.

Cooking cutlets

Bringing to room temperature

1. Remove the slices of pork chop from the marinade and dab them well with paper towels. We can throw the marinade over it, it kind of fulfilled its purpose. Spread the meat on a mincer / tray, plate and leave the slices to rest, not overlapping, for at least 1 hour , to return to the kitchen temperature. Yes, the cooking process starts by not immediately cooking the chop slices and this step is not optional, but as essential as possible for the final result.


2. Heat the heavy pan over medium-high heat (position 11 on the induction hob). For starters, I place the pork chop slices in the pan with the fat side down. They don't really want to sit in that position. I keep them with the kitchen tongs, I support them with each other and the fat starts to sizzle soon. In this phase, which lasts about 2-3 minutes, I try to melt as much of the fat layer as possible.

3. After I get a little fat in the pan, place the pork chop slices with one side down. Not for long, just 1 minute.

4. After a minute, turn the pork chop slices on the opposite side. As you can see, they already have reddish marks on the side that was in the pan. Let the chops cook for 1 minute on this side as well.

5. After both sides of the pork chop slices are sealed by browning, reduce medium heat (position 8 on the induction hob) . Cut the slices with the bone side down and keep them like this for 2-3 minutes.

6. After making sure that the bone is cooked, place the slices of meat back in their natural position. Every minute, we turn the pork chop slices on the opposite side. We repeat this 8-10 times. I mean, we'll cook them at medium heat another 8-10 minutes. I would say 8 minutes for a weight under 300 grams per slice, respectively 10 minutes for a weight around 340-350 grams / slice.

Note: for a grilled steak or beef steak, it is important not to turn the meat more than once from one side to the other. But this is a pork steak. We want the pork steak to be cooked evenly and deeply, so we turn it from side to side as many times as needed.

Passive cooking and rest of the meat after cooking

7. After cooking for 8-10 minutes or, more precisely, when the meat reaches the internal temperature of 58 ° C inside (measured in the thickest part, without touching the bone), turn off the heat and pull the pan aside. The heavy cast iron pan will keep the temperature high enough to cook our steaks to the end. Now add the butter, the garlic cloves pressed with the knife blade and a few sprigs of thyme or rosemary to the pan. Season the meat with freshly ground pepper, in abundance.

8. Gently tilt the pan and, with a large spoon, take the melted butter and pour it over the pork chop slices. We turn on the opposite side and repeat. Let the steak slices rest in the pan (not on the fire, I repeat!), For 7-8 minutes. During this time, sprinkle them a few more times with melted butter full of flavors. During the rest, the meat will continue to cook until it reaches the internal temperature of 63-70 ° C (as you prefer). At 63 ° C it will obviously be juicier and pinker than at 70 ° C and according to the new food safety standards, the internal temperature of 63 ° C (145 ° F) is considered safe for consumption.

Serve with a salad or your favorite garnish and enjoy a wonderful steak! If you follow the recipe, it will come out exactly the same next time. May it be useful to you!

One of the tastiest ways to cook pork. This sauce is one that you will surely fall in love with, due to the special aroma given by the wonderful explosion of ingredients. Easy to make recipe, but with a sophisticated final taste.

  1. Prepare the pork (chop, medallions, etc.) and beat it lightly as for schnitzels. Season each piece, on both sides, with salt, pepper, garlic powder and add a little flour.
  2. Heat the oil and 1 tablespoon of butter in the pan and when it sizzles lightly put the pieces of meat. Let them fry for 2-3 minutes on each side, until lightly browned. Do not cram them into the pan, work with them in turns. When removing them, make sure you remove the excess oil from them with a paper towel. Set them aside covered.
  3. Add the rest of the butter to the pan. Saute the onion for 1 minute, stirring constantly with a wooden spatula, combining with the slightly hardened sauce left over from the meat. Add the mushrooms, mix and cook for 3 minutes. Add the flour and leave it on the fire, stirring continuously, for 1 minute. Add the wine and stir continuously until it begins to evaporate. Pour in the chicken soup, stir and let it cook until it is reduced by half (about 3 minutes.)
  4. Put the cream and parsley over, mix. Put the meat back in the pan, cover it generously with sauce and let it cook for another 3-5 minutes.

It is best served with simple noodles, rice or a delicious puree.

Other delicious pork recipes:

Preparation for the recipe Pork rolls with mushrooms in white wine sauce:

Spread the filling over the 8 pieces of meat, roll and catch the end with a toothpick. Heat the oil in a large pan and fry the rolls on all sides until nicely browned.

Quench with white wine (warm), add warm soup (water), salt and pepper. Cover with a lid and cook for 10-15 minutes, over medium heat until the rolls are almost cooked.

Add the starch dissolved in a few lines of water and continue boiling until the sauce becomes thick. When it is ready, sprinkle with chopped parsley.

We serve hot rolls. Good job and good appetite!

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  • 1 tablespoon vegetable oil
  • 4 pork chops cut in the center, about 3/4 inch thick and 8 to 9 ounces each
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder

For the herb and cherry pan sauce:

  • 2 cups sweet cherry halved (fresh or frozen)
  • 1 teaspoon freshly chopped thyme leaves or 1/2 teaspoon dried
  • 1/4 teaspoon kosher salt
  • 1 cup of Porto wine
  • 2 tablespoons unsalted butter

Ingredients for the pork chop recipe with mushrooms and garlic sauce:

  • 4 pork chops
  • spices (ginger, coriander, pepper, thyme, paprika)
  • salt
  • 2 tablespoons lemon juice
  • 50 ml olive oil

  • 750 g mushroom mushrooms
  • 1 teaspoon salt
  • a few chili flakes
  • 6-7 tablespoons olive oil

  • 7-8 cloves of garlic
  • 1/2 teaspoon salt
  • 3 tablespoons mayonnaise
  • 7-8 tablespoons plain yogurt

Video: Pilzrahmsauce cremig. Creamy Mushroom Sauce. Vegan (May 2022).