Pork scallop with mushrooms

Name: Pork scallop with mushrooms - Venera K.
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

Diverse - Pork scallop with mushrooms by Venera K. - Recipia

We start by preparing the necessary ingredients for this delicious recipe that will surely become a family favorite. First, we wash the piece of meat, making sure it is clean of any impurities. After washing it, we pat it dry with a kitchen towel to remove excess water. The next step is to cut the meat into appropriately thin slices. The slices should not be too thick so that they cook evenly and quickly. To give them a more pleasant texture, we use a meat mallet to gently pound them. This process will help tenderize the meat and allow the spices to penetrate better. Once we are done with the meat, we generously season it with salt and pepper, ensuring that each piece is evenly coated. In a deep pan, we heat the oil. While we wait for it to reach the optimal temperature, we peel a few cloves of garlic and slice them thinly. The garlic will add a rich flavor to our dish. Once the oil is hot, we add the garlic slices and let them brown until golden. When they are ready, we remove them with a spatula and set them aside. Now, we take the slices of meat and dredge them in flour, shaking off the excess to prevent forming too thick crusts. We place them in the pan and let them brown, turning them on all sides to achieve a perfect crust. At this point, we wash the mushrooms, slice them, and add them over the meat. Then, we pour in one and a half cups of water, sprinkle with salt, pepper, and a bit of dried parsley to enhance the flavors. We cover the pan with a lid and reduce the heat to a suitable level, letting everything simmer slowly so that the flavors combine. Meanwhile, we take the tomatoes, including their juice, and blend them to obtain a smooth puree. When the meat is almost cooked, we check if it is well done, and if necessary, we add a little water. After the meat is cooked, we add the pureed tomatoes and paprika, stirring gently to homogenize the sauce. We let it simmer for a few minutes for the sauce to thicken, making sure to stir occasionally. Finally, we serve the dish hot, alongside our preferred side dish. We chose rice, which absorbs the flavors of the sauce perfectly. Enjoy your meal!

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

Pork scallop with mushrooms

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