ReceptnaptárPork chops in wild mushroom sauce
The mushrooms of Poland's forests are an important part of the cuisine, and these pork chops take their character from them. The chops, seared to a crust, finish cooking in a creamy mushroom sauce, and parsley gives them a fresh note. Serve with mashed potato or kasha. It is good for Sunday lunch, and a little dried porcini gives it an even more woodland flavour.
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Ingredients
Method
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- Pound the chops to about 1 cm thick and season with salt and pepper.
- Brown them on both sides in 2 tbsp of butter in a frying pan over medium-high heat for 3-4 minutes until they have a nice brown crust, then take them out and set aside.
- Put the rest of the butter in the same pan, add the chopped onion and soften it over medium heat for 3 minutes.
- Add the sliced mushrooms and fry over higher heat for 6-8 minutes until their liquid has evaporated and they are golden.
- Sprinkle with the flour and cook for 1 minute, stirring, so it loses its raw taste.
- Gradually pour in the stock, stirring constantly so it stays smooth.
- Once thickened, after about 2-3 minutes of boiling, stir in the sour cream and season with salt and pepper.
- Return the meat to the sauce, cover and simmer over low heat for another 10-15 minutes until the meat is cooked through and tender.
- Stir in the chopped parsley in the last few minutes.
- Serve warm with mashed potatoes or kasha.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pat the meat dry and sear it in hot butter, because a good crust is the foundation of the flavour of the sauce.
- Cook the mushrooms over a higher heat, because if they give off a lot of water they begin to stew and do not brown.
- Stir in the sour cream once the sauce has thickened and do not boil it hard afterwards, because it may split.
Frequently asked questions
Which mushrooms are best?
A mixture of wild mushrooms, or button mushrooms with a little dried porcini. Use the soaking liquid of the dried mushrooms too, but strain it first.
What goes with it?
Mashed potato, kopytka or buckwheat groats. A small pickled cucumber or beetroot salad balances the creamy sauce well.
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More polish ideas
- Polish-style pork goulash
- Polish breaded pork cutlets (kotlet schabowy)
- Honey and garlic roast pork ribs
- Roast pork loin stuffed with prunes (schab faszerowany śliwkami)
- Bitki wieprzowe (braised pork steaks in onion gravy)
- Kotlet schabowy (Polish breaded pork cutlet)
- Polish stuffed cabbage rolls (gołąbki)
- Red beetroot soup (barszcz)
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