Pork scallop with mushrooms

Pork Escalope with Mushrooms: A Savory and Tempting Recipe

On an ordinary day, when some ingredients can bring you pleasant surprises, I decided to transform a boneless chop into a delicious pork escalope with mushrooms. This recipe is not only simple but also a perfect combination of flavors that will delight your taste buds. Let’s get ready to cook together!

Preparation Time
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- Number of servings: 4

Ingredients
- 10 slices of boneless chop (approximately 500 g)
- 3 cloves of garlic
- 3 cans of mushrooms (approximately 400 g, canned or fresh)
- 50 ml sunflower oil
- 300 ml tomato juice
- 200 ml white wine
- Salt and pepper (to taste)
- Flour (for dredging the escalopes)

Necessary Utensils
- Non-stick frying pan
- Deep pot
- Meat mallet (or another tool you prefer)
- Plastic wrap
- Spatula
- Plates for serving

Step-by-Step Instructions

Step 1: Preparing the Meat
1. Prepare the chop: Place the slices of chop between two sheets of plastic wrap. Use a meat mallet (or an alternative tool you prefer) to gently pound them until they are thin.
2. Season: Salt and pepper the chop slices on both sides. Let them marinate for 10 minutes.

Step 2: Frying the Escalopes
3. Heat the oil: Heat the oil in the non-stick frying pan over medium heat. Add the sliced garlic cloves and sauté for one minute, then remove them.
4. Dredge the escalopes: Coat the chop slices in flour, ensuring they are well covered.
5. Fry the meat: Place the escalopes in the pan and fry them for 3-4 minutes on each side until golden. Remove them to a plate and keep warm.

Step 3: Preparing the Mushrooms
6. Sauté the mushrooms: In the same pan, add the drained and rinsed mushrooms, season with salt and pepper. Sauté for 10-15 minutes, stirring occasionally, until they are soft and slightly browned.

Step 4: Forming the Sauce
7. Add the wine: Place the fried escalopes in the pot with mushrooms, add the white wine and a little water (if necessary) to thin the sauce.
8. Flavor it: Once the alcohol has evaporated, add the tomato juice. Let it simmer on low heat for 10 minutes until the sauce becomes smooth and flavorful.

Helpful Tip
For an even richer sauce, you can add some herbs like oregano or basil. These will enhance the flavor and give your dish a fresh touch.

Serving
The pork escalope with mushrooms can be served with a variety of sides, from mashed potatoes to pasta or a fresh salad. Personally, I love to pair it with a serving of warm polenta, which perfectly absorbs the delicious sauce.

Variations
If you want to experiment, you can replace the mushrooms with zucchini or bell peppers for a more colorful and flavorful version. Also, instead of white wine, you can use red wine for a richer taste.

Nutritional Information
- Calories per serving: Approximately 400 kcal (varies depending on ingredients)
- Nutritional benefits: Pork is an excellent source of protein, and mushrooms provide fiber, vitamins, and minerals.

Frequently Asked Questions
- Can I use another type of meat? Yes, you can replace the pork chop with chicken or beef.
- How can I improve the texture of the sauce? You can add a tablespoon of cooking cream at the end for a creamier sauce.

In conclusion, this pork escalope with mushrooms recipe is not only easy to prepare but also delivers a spectacular result. It is perfect for a family dinner or a special occasion. So, put on your apron, gather your ingredients, and let yourself be carried away by the magic of cooking! I look forward to hearing your impressions after you try the recipe!