Pork scallop with mushrooms

Name: Pork scallop with mushrooms - Floriana I.
Ingredients: 1 piece of boneless pork chop (about 600; 700 g) 250 g sliced mushrooms 1 large clove of garlic salt pepper 1 teaspoon dried parsley 1 teaspoon sweet paprika 150; 200 g peeled tomatoes flour 2; 3 tablespoons oil

Meat - Pork scallop with mushrooms by Floriana I. - Recipia

Pork Escalope with Mushrooms I had a piece of pork chop and didn’t want to prepare it the usual way, so I tried a pork escalope with mushrooms. Until then, I thought it was a more complicated dish, but the recipe is actually quite simple. The meat is sliced, lightly browned, and then cooked together with mushrooms and tomato sauce. The chop remains tender if allowed to simmer long enough, and the sauce thickens at the end with crushed tomatoes and paprika. We served it with rice. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: not specified; the meat is cooked until tender, and the sauce reduces and thickens Servings: about 4, depending on the thickness of the slices and the chosen side dish Difficulty: easy Recipe type: main course, skillet dish Ingredients 1 piece of boneless pork chop, about 600-700 g 250 g sliced mushrooms 1 large clove of garlic Salt, to taste Pepper, to taste 1 teaspoon dried parsley 1 teaspoon sweet paprika 150-200 g peeled tomatoes Flour, for dusting the meat slices 2-3 tablespoons of oil For the sauce, 1 and a half cups of water are also used, added during cooking, even if it is not listed separately in the original ingredients. Preparation Method 1. Prepare the meat Wash the pork chop and pat it dry with a paper towel to remove excess moisture. Cut the meat into evenly thin slices. They don’t need to be very thin, as they can dry out during cooking. Gently pound the slices with a meat mallet, just enough to flatten them slightly. Season both sides with salt and pepper. 2. Flavor the oil Heat the oil in a skillet. Peel the garlic clove, slice it, and add it to the skillet. Let it cook for a bit until it browns and infuses the oil with its aroma. Remove the garlic with a spatula before adding the meat. This way, it won’t burn while the chop is browning. 3. Brown the pork slices Dust each meat slice with flour and shake off the excess. The flour should coat the meat in a thin layer without leaving too much. Place the slices in the skillet and brown them on all sides. There’s no need to cook them completely at this stage. The meat will continue to cook after you add the water and mushrooms. 4. Add the mushrooms and water Wash the mushrooms, slice them if they aren’t already prepared, and add them to the skillet over the meat. Pour in 1 and a half cups of water, then season with a little salt, pepper, and dried parsley. Cover the skillet with a lid and let the dish simmer over medium heat. The sauce should gradually reduce, and the meat should cook until tender. Check the liquid level from time to time. If more liquid is needed for the meat to cook, you can add water. The exact amount depends on the skillet, the heat, and how much liquid the mushrooms release. 5. Prepare the tomato sauce Place the peeled tomatoes, along with their juice, in a blender and puree them. When the meat is well cooked and the sauce has reduced enough, add the pureed tomatoes and sweet paprika. Gently mix so that the sauce distributes among the pieces of meat and mushrooms. Let the dish simmer for a few more minutes until the sauce thickens. 6. Serve The pork escalope with mushrooms is served hot, with your desired side dish. We chose rice, which pairs well with the tomato sauce and the remaining liquid in the skillet. Why I make this recipe often I love this recipe because it uses a simple piece of pork chop and doesn’t require many steps. The meat is prepared quickly at the beginning, and then it cooks in the sauce with the mushrooms. It’s a practical solution when you have pork on hand but don’t want to cook it simply in a skillet. The sauce is thick enough to be served with rice, and the dish can be made in a single skillet. Additionally, the amount of water can be adjusted along the way, depending on how quickly the sauce reduces. Tips and Variations Tips The chop should be cut into evenly thin slices and lightly pounded. If the slices are too thick, the meat will take longer to cook through. Don’t leave the garlic in the oil for too long. It browns quickly and can become bitter if burned. Removing it before adding the meat is an important step. Shake off the excess flour before placing the slices in the skillet. A too-thick layer can weigh down the sauce and create lumps. Water is added before the meat actually begins to cook. If the sauce reduces too quickly, check the dish and add more water as needed. Tomatoes are added after the meat is cooked. At the end, only a few minutes of simmering are needed to thicken the sauce and combine the ingredients. Substitutions If you don’t have dried parsley, it can be omitted without changing the other steps of the recipe. Otherwise, to maintain the flavor and cooking method, it is recommended to use the indicated ingredients: boneless pork chop, mushrooms, peeled tomatoes, and sweet paprika. Variations You can achieve a thinner or thicker sauce by adjusting the amount of water and the time the skillet remains uncovered at the end. The basic recipe remains the same: the meat is browned, then cooked with mushrooms, water, and seasonings, with tomatoes added at the end. If you want the pieces of meat to be smaller, you can cut the slices after cooking, before serving. There’s no need to change the cooking time indicated by the state of the meat; it’s important that it is tender before adding the tomato sauce. Serving Ideas The escalope is served hot, with your desired side dish. Rice is the choice mentioned in the original recipe and pairs well with the tomato sauce and mushrooms. The side dish can be placed separately or directly on the plate next to the meat and sauce. Frequently Asked Questions 1. What kind of meat is used for pork escalope? The recipe is made with a piece of boneless pork chop, about 600-700 g. The meat is sliced and lightly pounded before seasoning. 2. Do I need to fully cook the meat when browning it? No. In the first step, the slices are browned in oil, then they are further cooked with the mushrooms and water. It’s important to check at the end if they are tender. 3. When are the tomatoes added? The peeled tomatoes are pureed along with their juice and added after the meat is cooked. Then the paprika is added, and it is simmered for a few more minutes to thicken the sauce. 4. What should I do if the sauce reduces before the pork is done? Check if the slices are tender. If they need more cooking and there isn’t enough liquid, add water and continue cooking over medium heat, with the skillet covered. 5. What is served with pork escalope with mushrooms? It is served hot, with your desired side dish. In the original recipe, the chosen side is rice. Nutritional Values The values are estimates and refer to one serving of escalope with sauce, without the rice side. The calculation is made for approximately 4 servings, using an average amount of meat, oil, and flour. One serving may contain approximately: 350-400 kcal 35-40 g protein 14-18 g fat 12-18 g carbohydrates Values may vary depending on how much flour remains on the meat, the exact amount of oil used, the type of chop, and how much sauce remains on the plate. If rice is added, the caloric intake and the amount of carbohydrates will be higher. Storage and Reheating Leftover escalope should be stored in the refrigerator in a covered container. Since the recipe contains meat and sauce, it’s best consumed within a short time and not left at room temperature. When reheating, warm the dish gradually in a skillet or suitable dish until the meat and sauce are heated through. If the sauce has thickened too much after cooling, a little water can be added during reheating. Repeated reheating may dry out the pork slices, so it’s better to heat only the amount that will be served.

Pork scallop with mushrooms

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