Pork chops in spiced mantle, with mushrooms

Name: Pork chops in spiced mantle, with mushrooms - Zamfira E.
Ingredients: 600; 700 g pork chop; 100 g breadcrumbs; 4 cloves of crushed garlic; 1/2 teaspoon oregano; 50 ml olive oil; salt; ground pepper; 1 red onion; 50 g butter; mustard for greasing the meat slices. Mushroom garnish: 400 g fresh mushrooms (or canned); 50 ml dry or semi; dry white wine; 2 tablespoons butter; salt; pepper; chopped fresh parsley; 1/2 onion; 400 ml cream (or sour cream). Potato garnish: 500 g potatoes; 1/2 finely chopped onion; salt; pepper; 50 ml olive oil for frying.

Meat - Pork chops in spiced mantle, with mushrooms by Zamfira E. - Recipia

Meat preparation: We start by preparing the pork chop, which we will cut into thick slices about one finger thick. These slices are essential as their thickness will allow them to cook evenly and remain juicy. After cutting the meat, we generously salt and pepper it, making sure each piece is well seasoned. In a pan, we heat 50 ml of olive oil, which will add a pleasant taste and a subtle aroma. The chop slices are fried on both sides until golden, being careful not to overcrowd the pan to ensure even frying. Once fried, we set them aside and generously coat them with mustard, which will provide a spicy note and help the breadcrumbs stick. To prepare the breadcrumb coating, we will mix 200 g of breadcrumbs with 4 crushed garlic cloves, 1 grated red onion, and 1/2 teaspoon of oregano, which will add an irresistible fragrance. Then, we melt 50 g of Rama margarine, which we add to the breadcrumb mixture, mixing well to combine the ingredients. Finally, we season with salt and pepper to taste, ensuring that each ingredient is well balanced. The mustard-coated meat slices will be rolled in this breadcrumb mixture, and then we will place them on a baking tray greased with a little butter, preparing them for the oven. After placing them, we put the tray in the oven for about 15 minutes on high heat until the breadcrumb coating becomes nicely browned and crispy. After taking them out of the oven, we let the chops cool for 5 minutes to allow the breadcrumbs to adhere better to the meat. To prepare the mushroom sauce, in a pan, we heat 2 tablespoons of Rama margarine and sauté 1/2 onion until it becomes translucent, then add 400 g of sliced mushrooms. After the mushrooms have softened, we add 50 ml of white wine, which will bring depth of flavor to the sauce. We season with salt and pepper, then pour in 400 ml of sour cream or whipping cream, along with half a bunch of chopped parsley, letting everything come to a boil so that the flavors combine harmoniously. For the potato garnish, we peel the potatoes and grate them on a large grater. In a bowl, we add 1/2 finely chopped onion, salt, and pepper to taste. We take a spoonful of the mixture and fry it in 50 ml of oil, thus forming delicious crispy islands. On the plate, we place the chops with the mushroom sauce on top and the fried potato garnish alongside, creating a feast not only for the taste buds but also for the eyes, due to the varied colors and textures. This recipe is sure to bring a touch of joy to your table!

Ingredients

600
700 g pork chop
100 g breadcrumbs
4 cloves of crushed garlic
1/2 teaspoon oregano
50 ml olive oil
salt
ground pepper
1 red onion
50 g butter
mustard for greasing the meat slices. Mushroom garnish: 400 g fresh mushrooms (or canned)
50 ml dry or semi
dry white wine
2 tablespoons butter
salt
pepper
chopped fresh parsley
1/2 onion
400 ml cream (or sour cream). Potato garnish: 500 g potatoes
1/2 finely chopped onion
salt
pepper
50 ml olive oil for frying.

Pork chops in spiced mantle, with mushrooms

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