Traditional recipes

Pork chop with mushrooms

Pork chop with mushrooms


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We wash the chops, let them drain then salt them and pepper them. Leave them for a few minutes.

Wash the mushrooms well and cut them into thicker slices.

Cut the green onion into rounds.

In a saucepan put the green onion to harden in a little melted butter. Add the mushrooms, bay leaves and enough water to cover them and leave on the fire until the mushrooms soften, adding salt, pepper and vegeta. Fill with water if it drops too much. Add flour mixed with sour cream and minced garlic and mix well. Turn off the heat.

Separately, in a larger pan put a little melted butter in which to fry the chops. When they are slightly browned, add the mushrooms and mix lightly. Leave for a few more minutes. Sprinkle chopped parsley on top.

Serve with mashed potatoes, rice or polenta.



Cut the meat (make a blanket), sprinkle with salt, then roll it and leave it to rest.


Chop the onion and garlic and fry in sunflower oil.


Add the mushrooms. The juice left by the mushrooms, pour it into a bowl, fry the mushrooms further (a few minutes). Then chop with a blender. Prepare the dish.


Mushroom paste, spread on the meat blanket, put slices of cheese on top, sprinkle with grated cheese, parsley leaves.


Salt and pepper, then roll (I caught three toothpicks so they don't fall apart).


Grease the roll with concentrated tomato paste.


Put a little oil in the bowl, place the roll. Then cut pieces of carrot, onion, garlic, greens and a few mushrooms.


Add a cup of water, cover with the lid of the pot and bake for 50 minutes. When it is almost ready, pour the bowl with the mushroom juice and leave it in the oven (without lid) for about 25-30 minutes.


The roll is sprinkled from time to time with the sauce from the tray.
Serve with different garnishes: mashed potatoes, rice pilaf, to which sauce is added.


Pork chop with mushrooms and pasta

Not at all difficult to prepare, pork chops require only a little more attention when cooking, as it can be part of many balanced and tasty meals.

To prepare this recipe, you need the following ingredients:

  • 250 g of wild or brown mushrooms, cut into slices (if they are very small, leave them whole)
  • 250 g of cooking cream
  • a bunch of finely chopped green parsley
  • 5 chopped lettuce leaves
  • a handful of cherry tomatoes cut into quarters
  • half a pack of striped pens
  • 6 pieces of low-fat pork chop
  • 2 tablespoons cold pressed rapeseed oil
  • 50 ml of white wine
  • a little butter
  • a teaspoon of chilli flakes or a dried hot pepper, crushed
  • salt and pepper
  • a teaspoon of dried thyme.

Put the meat in a bowl, along with a teaspoon of salt, pepper, hot pepper and wine. Stir so that all the pieces of meat are covered with this mixture. Cover the meat with water and leave to marinate for at least half an hour, ideally overnight. After removing the meat from the fridge, cover it with absorbed paper towels and let it reach room temperature.

Then grease the pieces of meat with a teaspoon of rapeseed oil and place them in a hot pan. Let them fry for about a minute and a half on each side, then take them out on a plate and put a small piece of butter on each. Cover the plate with a lid until ready to serve.

Put a tablespoon of oil and mushrooms in a hot pan and brown them until all the water they leave evaporates and they turn brown. Put the cream in a bowl and put 1-2 tablespoons of brown mushrooms on top. Stir and pour the contents of the bowl into the pan. Boil for another 3-5 minutes, stirring occasionally. Season with salt and pepper, stir and remove the pan from the heat.

Boil the pasta in water with a little salt, according to the instructions on the package, and when they are ready, put them in a strainer.

Mix the salad with the tomatoes, a teaspoon of olive oil, one of lemon juice and a pinch of salt.

Put 2 chops on each plate, on top of them, 2-3 tablespoons of mushrooms, pasta and salad. Sprinkle with green parsley and serve hot food.


Pork chops stewed in beer with sauteed mushrooms and yogurt sauce with garlic

In Romania, the idea that "pork is the best vegetable" is still shared by many people. The following lines are addressed to them.

What do you need?

  • 2 thin slices (1 - 1.5 cm) of boneless pork chop
  • 300 - 330 mL blond beer
  • 2-3 tablespoons soy sauce
  • a teaspoon of grape seed oil
  • a freshly ground pepper powder
  • For the garnish, see here
  • For the sauce, see here.

How do you proceed?

  • Place the chops between two plastic food foils and beat them with a pliers hammer until they widen nicely and thin to 3-4 mm. The trick with the foil saves you a lot of inconvenience (do not soil the hammer or the worktop, do not break the meat, do not splash and pieces of meat throughout the kitchen).
  • Sprinkle a pinch of pepper on both sides of the chops, and let them rest for about 5-10 minutes.
  • Mix the beer with the soy sauce and completely immerse the chops in this mixture, where you leave them for about 45-75 minutes at room temperature.
  • Drain the chops well and throw them in a non-stick pan that you only grease with oil. The pan should be well heated when you put the chops in it.
  • Cook the chops over medium heat over high heat: 2-3 minutes on one side and another 2 minutes on the other side (always after turning the meat, keep it on low heat than in the first part of the operation).

Slightly browned, the chops are served with sautéed mushrooms over which you pour plenty of garlic yogurt sauce.

A glass of Sauvignon Blanc, dry or semi-dry, also goes with this method of preparation and serving.

Have fun and see you healthy again!


Ingredients

Step 1

Pork chops with mushrooms and creamy polenta

1. Cut the chops into cubes (or another shape, as you prefer), pass them through the flour and brown them in a pan with olive oil over high heat until they start to have a golden color.

2. Reduce the heat to medium and add the meat broth, the garlic cut into very thin slices, and after 10 minutes add the mushrooms, salt, pepper and parsley and reduce the heat again.

3. The smaller mushrooms are left whole, and the larger ones are left in larger pieces. At the end, add sour cream.

4. Separately, prepare the soft polenta, place it on a plate and add the pork chops with mushrooms on top. Bon appetit!


Pork chops stewed in beer with sauteed mushrooms and yogurt sauce with garlic

In Romania, the idea that "pork is the best vegetable" is still shared by many people. The following lines are addressed to them.

What do you need?

  • 2 thin slices (1 - 1.5 cm) of boneless pork chop
  • 300 - 330 mL blond beer
  • 2-3 tablespoons soy sauce
  • a teaspoon of grape seed oil
  • a freshly ground pepper powder
  • For the garnish, see here
  • For the sauce, see here.

How do you proceed?

  • Place the chops between two plastic food foils and beat them with a pliers hammer until they widen nicely and thin to 3-4 mm. The trick with the foil saves you a lot of inconvenience (do not soil the hammer or the worktop, do not break the meat, do not splash and pieces of meat throughout the kitchen).
  • Sprinkle a pinch of pepper on both sides of the chops, and let them rest for about 5-10 minutes.
  • Mix the beer with the soy sauce and completely immerse the chops in this mixture, where you leave them for about 45-75 minutes at room temperature.
  • Drain the chops well and throw them in a non-stick pan that you only grease with oil. The pan should be well heated when you put the chops in it.
  • Cook the chops over medium heat over high heat: 2-3 minutes on one side and another 2 minutes on the other side (always after turning the meat, keep it on low heat than in the first part of the operation).

Slightly browned, the chops are served with sautéed mushrooms over which you pour plenty of garlic yogurt sauce.

A glass of Sauvignon Blanc, dry or semi-dry, also goes with this method of preparation and serving.

Have fun and see you healthy again!


Baked pork chops, couscous and mushrooms with a little leurd

At this time of year, pork and mushrooms are about the same price. I found deboned pork chop, shaped, at 18 lei / kg (you might find it even cheaper) and fresh mushroom mushrooms, at 12 lei / kg (but in other areas you can give even more on them). In order not to be upset, I took some and others, then I combined them as I knew how.

What do you need?

  • 3 slices of 1.5 cm thick pork chop (one per person is counted)
  • 1-2 teaspoons of Jerk Spice
  • 3-4 teaspoons of Worcestershire sauce
  • 5 - 6 sage leaves
  • 6 uncleaned garlic cloves, lightly crushed with the side of a knife
  • 75 g butter with 82% fat (half of which for greased tray)
  • 100 - 150 mL dry, quality red wine
  • Freshly ground mixed pepper - to taste (or maybe even missing).

How do you proceed?

  • Preheat the oven to 190 - 200 ˚C
  • With half the amount of butter, grease a tray that will fit all the pieces of meat, without embarrassing each other (so as not to bother, put the piece of butter in the pan, put the tray in the hot oven, leave it for 1 minute, then remove it and move the tray in such a way that the melted butter covers its bottom evenly)
  • Season the chop pieces with a little pepper, then rub them with the mixture of Jerk Spice and sage and grease them with Worcestershire sauce
  • Put the pieces of meat in the tray, place two cloves of garlic and a piece of the remaining butter on top of them, then pour the red wine into the tray.
  • Cover the tray with a pre-moistened and then squeezed baking sheet
  • Put the tray in the oven for 40 minutes, then turn the meat, possibly fill the liquid in the tray with a little water, cover the tray again with wet and squeezed baking sheet and put it back in the oven for another 25-30 minutes
  • Remove the baking sheet and leave the uncovered steak in the oven for another 10 to 15 minutes
  • Squeeze the garlic from the peel on the chop slices - at this point the meat is good to put on the table.

The couscous garnish is prepared extraordinarily simple:

  • Put the couscous in a bowl, pour boiling water over it, then cover the bowl
  • After 5 minutes, during which time the couscous absorbs the water, loosen it with a fork so that it becomes fluffy. After you put it in the serving plates, you can pour over it a few tablespoons of the sauce left in the tray in which you prepared the steak. You will not regret it.

About wine, what can I tell you? The custom says that you drink the same variety of wine that you used to prepare the steak. I respected her. What I wish you too.

Have fun and see you healthy again!


Pork tenderloin with mushrooms in wine sauce

Try a tasty recipe for pork tenderloin with mushrooms, in wine sauce, which will be appreciated by the whole family.

ingredients

500 g pork tenderloin
2 tablespoons oil
3 tablespoons butter
2 onions, chopped
2 cloves garlic, crushed
350 g mushrooms, sliced
salt
pepper
1 tablespoon flour
120 ml of red wine
230 ml strained chicken soup
3 tablespoons sour cream
chopped parsley to taste

Method of preparation

Cut the meat into suitable slices. Season with salt and pepper to taste. Roast the pork tenderloin in a pan, in hot oil and 1 tablespoon of butter, 3-4 minutes, on each side. Transfer to a plate and cover with foil.

Saute the onion in the remaining butter for about 1 minute, until it turns golden, then mix with the garlic for another 1 minute. Add the mushrooms to the pan and cook with the rest of the ingredients for about 3 minutes. Sprinkle the flour, stirring the wine, then pour the wine and mix until it evaporates completely. Turn the meat in the pan and leave it on the fire until it intertwines, 2-4 minutes. Season to taste. Serve with parsley.


Pork tenderloin with mushrooms in wine sauce

Try a tasty recipe for pork tenderloin with mushrooms, in wine sauce, which will be appreciated by the whole family.

ingredients

500 g pork tenderloin
2 tablespoons oil
3 tablespoons butter
2 onions, chopped
2 cloves garlic, crushed
350 g mushrooms, sliced
salt
pepper
1 tablespoon flour
120 ml of red wine
230 ml strained chicken soup
3 tablespoons sour cream
chopped parsley to taste

Method of preparation

Cut the meat into suitable slices. Season with salt and pepper to taste. Roast the pork tenderloin in a pan, in hot oil and 1 tablespoon of butter, 3-4 minutes, on each side. Transfer to a plate and cover with foil.

Saute the onion in the remaining butter for about 1 minute, until it turns golden, then mix with the garlic for another 1 minute. Add the mushrooms to the pan and cook with the rest of the ingredients for about 3 minutes. Sprinkle the flour, stirring the wine, then pour the wine and mix until it evaporates completely. Turn the meat in the pan and leave it on the fire until it intertwines, 2-4 minutes. Season to taste. Serve with parsley.


1 teaspoon chopped rosemary

1 teaspoon chopped oregano

If we use fresh greens, the aroma will be more intense, but the dried ones can be used just as well. Mix the rosemary with oregano and finely grated garlic and a pinch of salt. Pour a little olive oil over them, about 2 teaspoons. Cut the meat into 1 cm thick slices, then grease it well with the spice mixture. In a pan put 2-3 tablespoons of olive oil and butter, melted, then put the meat until lightly browned on both sides (2-3 minutes on one side). I used a roomy pan with a metal handle, which also goes in the oven. If you don't have one, then you will have to put the meat in a ceramic or yena bowl and turn the oven to 200 degrees (the bowl used should not be too big, just enough to fit the meat, we put the vegetables among the meat).

Finely chop the onion, as well as the mushrooms and place them among the pieces of meat. Season with salt and pepper and then pour the wine, but not over the chops. We also put tomatoes on everything. Put them in the oven for 45 minutes, until the sauce decreases by more than half, being careful not to burn them.


Pork chops with mushrooms and Mozzarella

Here I should tell you a story about how much those who make noses lose when they hear of pork chop - It's too dry, it doesn't taste good, it doesn't compare to a pork neck. I'm not telling you, because I'm already bored repeating it, you'll definitely find it if you leaf through these pages a bit.

In case you haven't caught on, the quantities are for two servings.

What do you need?

  • 2 slices of pork chop, about 1.5 - 2 cm thick (can also be with bone)
  • 2 teaspoons Worcester sauce
  • 4 teaspoons of Dijon mustard
  • Sea salt and freshly ground mixed pepper - one pinch (of each) for each side of each chop
  • 1 tablespoon vegetable oil (sunflower, grape seeds)
  • 30 g butter with at least 80% fat
  • 100 g Mozzarella cheese
  • 1 - 2 hats of champignon mushrooms

For S.O.S:

  • 1 small box (75 g) tomato paste with 24 - 28% s.u. (dry substance)
  • 4 - 5 fresh basil leaves
  • Salt, pepper - to taste.

How do you proceed?

The preparation of these wonderful chops involves two stages of cooking: the first in the pan, on the flame and the second, in the oven. So put your hand and preheat the oven, somewhere at 180 - 200 ˚C.

After dabbing the meat with wet towels, place it between two pieces of cling film and beat it well with the hammer of the schnitzels, until it doubles its surface and reduces its thickness appropriately to about 5 mm.

Season the chop pieces with salt, pepper, Worcester sauce, then grease them on both sides with Dijon mustard (or at least Tecucean, but be the most spicy, not sweet or "fine").

Heat the butter in the pan. Not by itself, because it makes it ugly, but together with the oil.

In the hot fat, brown the chops prepared as above, over medium heat, for 2 minutes on each side.

Remove the well-drained chops from the pan and put them on hand until you prepare the tomato sauce.

Take a bowl, pour the contents of the can of tomato paste into it, add the broken basil in small pieces, season with salt and pepper and pour over the fat left in the pan from frying the chops. Stir vigorously, struggling to get a somewhat stable emulsion. If it doesn't work out, it's not a big deal, take care of the homogenization oven.

Place the chops in a pan and cover them generously with a thick layer of the sauce you just dipped.

Place slices of Mozzarella over the sauce to cover the chops. Mozzarella slices should not be too thick. If they're about 0.5 cm, that's fine.

Sprinkle the slices of mushrooms over the cheese layer, cut about 3-4 mm thick. If there is a surplus of mushrooms, put them in the pan between the chops.

Put the tray in the preheated oven and keep it there for about 30-35 minutes. Halfway through, you can turn the tray over.

These chops go well with a vegetable puree or some baked potatoes made according to a more special recipe. I'll tell you about that, too, but not right now.

And a glass of Pinot Noir goes with them. I'm still oscillating whether it's dry or just semi-dry.


Video: Χοιρινό φιλέτο με μουστάρδα u0026 μανιτάρια. Yiannis Lucacos (July 2022).


Comments:

  1. Dajin

    It is remarkable, very amusing message

  2. Benton

    Bravo, brilliant idea and timely

  3. Aenescumb

    Matchless theme....

  4. Mezigrel

    have quickly realized))))



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