Natural pork cutlets in sour cream sauce with mushrooms
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 465, total fat 23 G., saturated fats 5 G., proteins 43 G., carbohydrates 18 G., fiber 4 G., cholesterol 113 mg, sodium 762 mg, sugar 2 G.
Calories 465, total fat 23 G., saturated fats 5 G., proteins 43 G., carbohydrates 18 G., fiber 4 G., cholesterol 113 mg, sodium 762 mg, sugar 2 G.
To ensure juicy and tender pork loin cutlets, pan-fry them until crispy, then bake them in the oven until the meat is still pink. While the cutlets rest, the center will cook through without drying out. Top the pork with mushrooms in a hot sour cream sauce with fresh parsley, garnish with green beans, and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural boneless pork chops (center cut), approximately 2.5 cm thick (total weight approximately 600 g)
- 2 tbsp. l. olive oil
- 110 g of chopped mushroom mixture
- Half a red onion, chopped
- 1 clove garlic, finely chopped
- 1/4 cup brandy or white wine
- 1/4 cup lightly salted chicken broth
- 3 tbsp sour cream
- 1 tbsp chopped fresh parsley
- Steamed green beans, for serving (optional)
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Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Season the pork chops with salt and black pepper and cook, turning once, until golden brown, 2-3 minutes per side. Transfer to a foil-lined baking sheet and bake until cooked through but still pink inside, about 5 minutes.
- Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the mushrooms and cook, stirring, until softened, about 4 minutes. Add the onion, garlic, and a pinch of salt and cook until the onion is translucent, about 2 minutes. Remove the skillet from the heat, stir in the brandy, and scrape up any browned bits with a wooden spoon. Return to the heat and cook until the liquid has almost completely evaporated, about 1 minute. Add the chicken broth and cook until tender, another 2 minutes. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper to taste.
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