Pork Stroganoff
Over a year ago
3,700 views
Ingredients
- 2 Pork chops. bone removed and divided horizontally into three slices
- 1 tbsp. Olive oil
- 30 g Butter
- 1 Red onion sliced
- 1-2 Garlic cloves. crushed
- 1 rsp. Paprika (hot or mild)
- 100 g Mushrooms sliced
- 100 ml Double cream (or creme fraiche)
- 2 tbsp. fresh parsley. chopped
- 2 tbsp. White wine
- Parsley (for garnish)
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
The classic sauce over pork escalopes. Serve with rice or potatoes.
Method
-
1
Heat the oil in a frying pan over a low-medium heat. Place the pork slices into the pan and fry for 2-3 minutes on each side. When cooked through remove from the pan and put to one side.
To make the sauce, heat the butter in a frying pan and when it begins to foam, add the sliced onions and paprika. Saute for 2-3 minutes.
Next add the garlic, cook for one minute then add the sliced mushrooms and fry gently for 6-7 minutes.
Add the double cream (or the creme fraiche) and the chopped parsley. Season to taste and add the white wine. Cook for a further two minutes to slightly reduce.
Pour the sauce over the pork slices and garnish with parsley to serve.
Comments (0)