Pork chops with mushrooms and saffron balsamic vinegar

Name: Pork chops with mushrooms and saffron balsamic vinegar
Ingredients: 4 lean pork loin chops (700 g); 1 tablespoon Kotányi grill seasoning mix; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 2 tablespoons oil; 500 g button mushrooms; 1 tablespoon cornstarch; 30 ml cold water; 1 tablespoon saffron balsamic vinegar; 1 cup rice (185 g); 360 ml water; 1 tablespoon Kotányi dried vegetables; 1/4 teaspoon salt

Meat - Pork chops with mushrooms and saffron balsamic vinegar by Elisabeta C. - Recipia

Pork chops with mushrooms and saffron balsamic vinegar are browned in a pan and served with rice cooked separately. The mushrooms make a little, mildly tangy sauce that stays beside the meat on the plate. When I buy pork chops, I look for ones that are about the same thickness so they brown at the same time. Prep: 20 minutes. Cook: 31 minutes. Rest: 40 minutes. Total time: 91 minutes. Serves: 4. About 500 kcal and 43 g of protein per serving.

Ingredients

For the pork and sauce

4 lean pork loin chops (700 g)
1 tablespoon Kotányi grill seasoning mix
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons oil
500 g button mushrooms
1 tablespoon cornstarch
30 ml cold water
1 tablespoon saffron balsamic vinegar

For the rice

1 cup rice (185 g)
360 ml water
1 tablespoon Kotányi dried vegetables
1/4 teaspoon salt

Preparation

1. Pound the pork chops until they’re about 1 cm thick. Sprinkle with the seasoning mix, 1/2 teaspoon salt and 1/4 teaspoon pepper, then refrigerate the meat for at least 30 minutes. 2. Put the rice on to cook with the water, dried vegetables and 1/4 teaspoon salt. Once it starts boiling, cook for 5 minutes over high heat, then 10 minutes over low heat. Turn off the heat and leave covered for another 10 minutes. 3. Clean the mushrooms and slice them. Heat a nonstick pan with 1 teaspoon oil and brown the meat over high heat for 4 minutes on each side. If the pan is small, cook the chops in batches without crowding them, then set aside. 4. Add 1 tablespoon oil and the mushrooms to the same pan. Cook for 6 minutes, stirring, until they release their liquid and it reduces. Dissolve the starch in the cold water, pour it over the mushrooms and stir for 2 minutes, until the sauce thickens. 5. Pour the balsamic vinegar over the mushrooms and add 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve with the meat and rice.

Notes

Store the meat and rice separately in a sealed container in the fridge for up to 3 days. When reheating, the sauce may get too thick, so loosen it with a little water. You can replace the saffron balsamic vinegar with the same amount of 5% vinegar or apple cider vinegar. For evenly sized slices, boneless pork loin chops are easier to portion than irregular pieces. If the chops are thicker than 1 cm, they’ll need a few extra minutes to brown on each side. Brown button mushrooms work instead of white ones, prepared the same way. Choose firm mushrooms with dry caps, not darkened or soft to the touch. Sometimes mushrooms release a lot of water and the sauce stays too runny, so let the liquid reduce before adding the starch. Serve a simple green salad alongside the meat and sauce.