What’s better than enjoying juicy mushroom with meltingly soft pork slices? Binding them together with paprika and sour cream!
As I most recently have some time, I was surfing on the web yesterday. Trying to get fresh, intriguing ideas, inspirational recipes that I’ve never tried before, to astonish my family with. Looking for quite some time but could not come across any interesting things. Just before I wanted to give up on it, I discovered this scrumptious and easy treat by chance over Suncakemom. The dessert looked so mouth-watering on its pic, that called for fast actions.
It was not so difficult to imagine just how it’s made, its taste and how much my husband is going to love it. Actually, it is extremely simple to impress the guy when it comes to treats. Yes, I am a blessed one. Or possibly he is.Anyway, I got into the page and followed the precise instuctions that were coupled with great photos of the task. It just makes life much easier. I can suppose it’s a slight effort to take photos down the middle of baking in the kitchen as you usually have gross hands so that i highly appreciate the commitment she placed in for making this post and recipe easily implemented.
With that said I am encouraged presenting my own, personal recipe in a similar fashion. Many thanks for the concept.
I was fine tuning the original mixture to make it for the taste of my loved ones. I have to tell you it had been an incredible success. They loved the taste, the consistency and loved getting a sweet like this during a hectic week. They quite simply demanded even more, more and more. So next time I am not going to commit the same mistake. I am gonna double the volume .
All credit from Cream Of Mushroom Pork Chops goes to SunCakeMom
Pour some oil into a hot pan and sear both sides of the pork chops until golden brown. Do it in batches if necessary and when it’s done set them aside.
Add the pancetta into a frying pan and sear it on medium heat until all the fat is rendered out. This step can be skipped and cooking oil can be used instead of the fat.
Place the sliced onion and salt onto the hot oil and saute them until a glassy / translucent look.
Mix the pepper and garlic in as well then saute more until the garlic gets fragrant.
Add the tomato, black pepper and paprika and mix it toghether well.
It’s time for the meat to get back into the pan.
Pour water into the pan until the ingredients are at least half submerged in the water then place the lid on and cook them on low heat until the meat is tender for about 40 minutes.
Mix the in the sliced mushrooms and cook it for about 10 more minutes or until the mushroom gets the desired texture.
Stir in the sour cream then turn the heat off.
Let it settle for a couple of minutes before serving it.