Pork chop with cider and mushroom sauce

Name: Pork chop with cider and mushroom sauce - Xenia K.
Ingredients: I used for the steak: 8 slices of boneless pork chop; 200 ml apple cider; oyster sauce; ground cumin; ground ginger; cinnamon. For the sauce: shrimp paste; 500 gr mushrooms; 200 ml apple cider; soy sauce; hot pepper sauce; 5 spices; 1 clove of garlic; 1 teaspoon of honey. For the side dish: new potatoes.

Meat - Pork chop with cider and mushroom sauce by Xenia K. - Recipia

Pork Chop with Cider and Mushroom Sauce One weekend, I wanted to cook something with cider, which I had been thinking about for a long time but had not used in a recipe until then. I chose pork chops, mushrooms, and a few spices with a stronger flavor. The meat is marinated in cider, then baked together with the marinade, while the mushrooms are cooked separately in a sauce with cider, soy sauce, hot pepper sauce, shrimp paste, and a little honey. For the side dish, I made new potatoes fried until golden. Quick Info Preparation time: about 1 hour and 15 minutes, not counting the exact time for cleaning and preparing the ingredients Marinating time: about 1 hour Cooking time: not specified exactly; the chop is baked on low heat until the marinade reduces, and the meat browns slightly Servings: 8 slices of chop; the exact number of servings depends on the size of the slices and the amount of side dish Difficulty: medium Recipe type: main course, suitable for lunch or a weekend meal Ingredients For the pork chop 8 slices of boneless pork chop 200 ml apple cider Oyster sauce, to taste Ground cumin Ground ginger Cinnamon For the mushroom sauce 500 g mushrooms 200 ml apple cider Soy sauce, to taste Hot pepper sauce, to taste 1 teaspoon five-spice mix 1 clove of garlic 1 teaspoon shrimp paste 1 teaspoon honey A little oil for cooking For the side dish New potatoes Preparation method 1. Prepare the chop and marinade Wash the chop slices, then dry them well with paper towels. This step helps the marinade adhere better to the meat and avoids excess water in the bowl. Place the chop in a bowl and add the 200 ml of apple cider, oyster sauce, ground cumin, ground ginger, and cinnamon. The quantities for the oyster sauce and spices are not specified, so you can adjust them to taste without overloading the marinade. Mix the slices so that they are well coated and let them marinate for about an hour. 2. Bake the chop After marinating, transfer the meat slices to a baking dish and pour the remaining marinade over them. Put the dish in the oven on low heat. The chop cooks together with the marinade until the liquid reduces, and the meat takes on a slight browning. The recipe source does not specify the exact oven temperature or baking duration, so keep an eye on both the amount of liquid in the dish and the appearance of the meat. Do not remove the chop as soon as the marinade starts to reduce; let it stay until the slices are cooked and lightly browned. 3. Prepare the mushrooms Wash and clean the mushrooms, then cut them into suitable pieces. They do not need to be finely chopped, as it is nice for the sauce to retain visible mushroom pieces. Finely chop the garlic clove. In a pan, add a little oil, then add the mushrooms and garlic. Let them cook until the mushrooms release their juice. Add the soy sauce, hot pepper sauce, and the teaspoon of five-spice mix. Stir and let the liquid from the mushrooms reduce. 4. Finish the cider and mushroom sauce When the juice released by the mushrooms has reduced, pour in the 200 ml of apple cider. Keep the pan on low heat for a few more minutes until the mushrooms are fully cooked, and the sauce begins to thicken. Finally, add a teaspoon of shrimp paste and a teaspoon of honey. Mix well to distribute the ingredients in the sauce and to slightly bind the honey. Turn off the heat after you have homogenized the mixture. The shrimp paste has an intense flavor, so it is best not to add another quantity immediately. The soy sauce, hot pepper sauce, and shrimp paste already contribute salt and flavor. 5. Prepare the side dish Wash the new potatoes and prepare them for frying. Fry them until they become golden. The original recipe does not specify the quantity of potatoes or the cutting method, so use as much as you deem necessary for the number of people at the table. The potatoes can be served alongside the chop and mushroom sauce without being mixed in the pan with the sauce. 6. Serve Place a slice of chop on a plate, add the cider and mushroom sauce, and serve with golden new potatoes. The sauce is preferably added at the moment of serving, so that the difference between the browned meat, the soft mushrooms, and the fried side dish is preserved as well as possible. Why I make the recipe often It is a suitable recipe when I want to prepare the chop in a different way from the simple oven version. The cider marinade changes the flavor of the meat without requiring a long list of ingredients, and the mushroom sauce is made separately and can be prepared while the chop is in the oven. I also like the fact that the sauce has multiple layers of flavor, but the preparation remains simple: the mushrooms are cooked, the liquid reduces, then the cider and final ingredients are added. The new potatoes complete the plate without needing a complicated side dish. Tips Dry the chop well before marinating. If the slices have a lot of water on the surface, the marinade will be more diluted. Do not throw away the marinade before baking. In this recipe, the chop goes into the oven with the liquid it was in. Cook the chop on low heat and watch the marinade. When the liquid reduces, check the meat carefully so it does not brown too much. Let the mushrooms release their juice before adding the cider. This way, the sauce does not remain watery, and the flavor of the mushrooms concentrates. Add the honey and shrimp paste at the end, after the mushrooms are fully cooked. This way, you can mix the sauce more easily and stop immediately after it has homogenized. Substitutions If you do not have apple cider, the recipe does not retain the exact original taste, as cider is used both in the chop marinade and in the sauce. For this variant, it is better to include it in both stages. The mushrooms can be cut larger or smaller, depending on the desired texture, without changing the rest of the steps. The amount of hot pepper sauce can be adjusted, as the source does not specify an exact measure. The same applies to the oyster sauce, soy sauce, cumin, ginger, and cinnamon. Variations For a more subtle flavor, use less hot pepper sauce and keep the amount of cider. The final taste will remain based on mushrooms, cider, and spices. If you prefer a more intense sauce, let the mushrooms and cider reduce a little more before adding the shrimp paste and honey. However, do not change the amount of cider in the chop marinade. The chop can be served only with the mushroom sauce, without potatoes, if you want a simpler plate. In the presented version, the side dish consists of new potatoes fried until browned. Serving ideas Serve the chop immediately after the sauce is ready, with the mushroom sauce placed over the meat or alongside it. The new potatoes are best served separately, to keep their browned surface. If they are completely covered with sauce, they will soften more quickly. Frequently asked questions 1. How long should the chop be marinated? The chop should be left for about an hour in cider, oyster sauce, ginger, cumin, and cinnamon. This is the time mentioned in the recipe. 2. At what temperature is the chop baked? The exact temperature is not specified. The recipe indicates using low heat and baking until the marinade reduces and the meat browns slightly. It is important to watch the dish towards the end of cooking. 3. Can I put the mushrooms in the same dish as the chop? In the original version, the mushrooms are cooked separately in a pan for the sauce. They are not placed in the dish with the roast. 4. When are the shrimp paste and honey added? They are added after the mushrooms are fully cooked and the cider has boiled for a few minutes. After mixing them into the sauce, you turn off the heat. 5. What do I do if the sauce is too liquid? Let the mushrooms and cider cook for a few more minutes on low heat until the liquid reduces. In the original recipe, the shrimp paste and honey also help to slightly thicken the sauce. Nutritional values The values are estimates, as the exact weight of the chop slices, the amount of oil, the sauces used, and the quantity of potatoes are not specified. For a serving consisting of one slice of chop, a portion of mushroom sauce, and a moderate amount of fried potatoes, the estimate can be: Calories: approximately 450–650 kcal Protein: approximately 30–40 g Carbohydrates: approximately 35–55 g Fats: approximately 18–30 g The salt can vary quite a bit depending on the amount of soy sauce, oyster sauce, and shrimp paste. The potatoes and oil used for frying influence most of the calorie variation. Storage and reheating The chop and mushroom sauce are stored separately in closed containers in the refrigerator. For the best taste and texture, consume them within 2–3 days. Reheat the chop together with a little sauce, on low heat or until well heated. The sauce can be heated separately and then added over the meat. Fried potatoes do not retain their texture as well after refrigeration. They are best fresh, but can be reheated separately if leftover from the meal.

Pork chop with cider and mushroom sauce

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