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 a little time, I had been looking on the internet last week. Looking for fresh, stirring ideas, inspirational recipes that I have never tested before, to astonish my loved ones with. Looking for a while but couldn’t come across too many interesting things. Just before I wanted to give up on it, I came across this yummy and easy treat by chance. It seemed so mouth-watering on its photo, it required instant actions.

It was simple enough to imagine just how it’s made, its taste and just how much my hubby might love it. Actually, it is very simple to impress him when it comes to puddings. Yes, I’m a lucky one. Or perhaps he is.Anyway, I visited the blog: Suncakemom and then used the precise instuctions which were accompanied by nice pics of the method. It really makes life much simpler. I can imagine that it is a slight hassle to shoot photos down the middle of baking in the kitchen as you most often have sticky hands thus i seriously appreciate the commitment she put in for making this post .

That being said I am inspired presenting my very own recipe in a similar fashion. Many thanks the idea.

I was fine tuning the initial mixture create it for the taste of my family. I have to say that it was an incredible success. They loved the flavor, the structure and enjoyed having a delicacy such as this in the midst of a busy workweek. They ultimately requested lots more, more and more. Hence the next time I am not going to commit the same mistake. I am gonna multiply the quantity to make them pleased.

Mushroom With Pork Chops first published on 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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