Pork Scallop with Mushrooms in Yogurt Sauce

Name: Pork Scallop with Mushrooms in Yogurt Sauce - Miruna H.
Ingredients: 2 servings For meat: 4 slices of meat cut to the thickness of a knife blade butter as much as 2 walnuts for frying For the mushroom sauce: champignon mushrooms (as many as fit in a soup plate) a littl; 4 tablespoons of yogurt (preferably Greek; meaning it should be fattier) For the puree: new potatoes * butter salt

Diverse - Pork Scallop with Mushrooms in Yogurt Sauce by Miruna H. - Recipia

To prepare a delicious and comforting meal, I started by peeling a giant potato, about 16 cm long, which I washed well under cold water. Its skin was almost non-existent, but I used a little salt to remove any impurities. Once peeled, I cut it into suitable cubes so that they would cook evenly. I placed it in a pot with water, adding enough water to cover it completely, and added a small amount of salt to enhance its flavor. I let the potato boil over medium heat to achieve a soft and pleasant texture. In the meantime, I took care of the meat. I chose two pieces of meat that I coated with a thin layer of flour, followed by a layer of cornmeal. This combination would give them a crispy and golden crust. I heated a pan with butter, and when it started to sizzle, I added the meat. I fried each piece for about 4-5 minutes on each side until they became browned and appetizing. After they were cooked, I transferred them to another dish, keeping them warm under a lid to retain their juiciness. While the meat rested, I moved on to prepare the mushrooms. I carefully cleaned the mushrooms, cutting off the earthy part at the base and wiping them gently with a paper towel. Then, I sliced them lengthwise to allow them to release their flavors. I added a tablespoon of oil and one of butter to a pan, and after the butter melted, I added the mushrooms along with a lightly crushed clove of garlic. I let the mushrooms sauté for about 5 minutes, adding a pinch of salt to draw out their juices. After the liquid evaporated, I removed the garlic and added fresh, finely chopped parsley for an extra touch of flavor and freshness. Finally, I prepared the mashed potatoes. I mashed the boiled potatoes and added a little butter and salt, mixing them well until I achieved a creamy and smooth texture. I served the warm slices of meat, topped with the mushroom sauce, alongside the mashed potatoes, which added a touch of comfort to the meal. This combination of simple yet well-prepared ingredients resulted in a delicious meal that will surely satisfy any craving.

Ingredients

2 servings For meat: 4 slices of meat cut to the thickness of a knife blade butter as much as 2 walnuts for frying For the mushroom sauce: champignon mushrooms (as many as fit in a soup plate) a littl
4 tablespoons of yogurt (preferably Greek
meaning it should be fattier) For the puree: new potatoes * butter salt

Pork Scallop with Mushrooms in Yogurt Sauce

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