North Croatian pork chops in mushroom sauce
by Oudeis
This is very heavy winter meal. It is advisable to mix various mushrooms because taste is much better. Use dried mushrooms but avoid pickled ones. I’ve prepared this meal this weekend and everyone loved it.
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 700 g pork chops
- 200 g mushrooms ; (white cultivated)
- 200 g wild mushrooms
- 150 g Flour
- 40 g Butter
- 2 tablespoons olive oil
- 5 litres beef stock
- 4 litres wine ; (white dry)
- 1/2 teaspoon thyme ; (dry)
- 1 tablespoon pepper ; (green whole and grounded)
- Worcestershire sauce, salt, pepper
- 1 teaspoon mustard ; (German estragon)
- 150 g sour cream
- parsley leaves ; (minced)
INSTRUCTIONS
Flat pork chops a bit, pour few drops of Worcestershire sauce on each side and spread out it. Season with salt and pepper, put them on a plate and pour olive oil over pork chops. Make sure that pork chops are covered with olive oil. Leave them to soak in oil for 60 minutes. Cut white mushrooms into leaves, and wild mushrooms into small pieces (if you have dried mushrooms soak them in cold water for 20 minutes and than cut them into small pieces). Take a frying pan (preferably Teflon, so you don’t have to add more oil), heat it. Cover each chop with flour and than fry it until brownish. When finished, put pork chops aside into warm place, add butter and all mushrooms. Season with salt, green pepper and thyme and sauté until mushrooms are soft. Put back pork chops, add wine and cook on medium fire for 20 minutes. When you see liquid evaporates add beef stock. Cook for 30 more minutes. Before end, remove pork chops aside, add mustard and mix well. Cook for 1 minute, add sour cream and mix again. Put back pork chops, cover with sauce and add parsley leaves. Now it is ready to serve. I would recommend rice or mashed potato to serve with this meal.
NOTES
Oudeis
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (2567g) | ||
| Recipe Makes: 4 | ||
|
|
||
| Calories: 1644 | ||
| Calories from Fat: 341 (21%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 37.8g | 50 % | |
| Saturated Fat 15.1g | 76 % | |
| Monounsaturated Fat 15.4g | ||
| Polyunsanturated Fat 3.7g | ||
| Cholesterol 155.4mg | 48 % | |
| Sodium 2626.8mg | 91 % | |
| Potassium 4269.6mg | 112 % | |
| Total Carbohydrate 77.2g | 23 % | |
| Dietary Fiber 2.5g | 10 % | |
| Sugars, other 74.7g | ||
| Protein 70.5g | 101 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 1644
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.