Pork Escalopes With Stroganoff Sauce
Over a year ago
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Ingredients
- 1 Pork chops. bone removed and divided horizontally into three slices
- ½ Red Onion sliced
- 30g Butter
- 1 tsp paprika
- 1 - 2 garlic cloves. crushed
- 110 g mushrooms. sliced
- 100 ml double cream
- 2 tbsp. fresh parsley. chopped
- 1 tbsp. White wine
- Salt & Pepper to taste
- 1 tbsp. Olive oil
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Method
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1
Heat the oil in a frying pan. Place the 3 slices of pork into the pan and fry for 2-3 mins on eqch side. Remove from pan and set aside.
For the stroganoff sauce, heat the butter in a frying pan. When it begins to foam add the sliced onions and paprika. Saute for 2-3 mins.
Add the garlic and cook for 1 minute then add the sliced mushrooms tossing well. Fry gently for 6-7 minutes.
Add the cream and chopped parsley. Season to taste and add the white wine. Cook for 2 minutes.
Pour the suce over the pork and garnish with parsley to serve.
Chef's Tips
Jazz up that pork chop if you are eating on your own or just double the ingredienta for 2.
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