A pork chop with mushrooms can be more delicious than a pork chop. And if you think that taking a hammer and repelling a piece of pork, and after frying it is enough, you are mistaken. You can cook a juicy, flavorful chop in various ways: with spices, in sauces, brine, in breading and batter, with all sorts of additives and without them. And our carefully selected recipes will help you to realize your wildest culinary fantasies.
Pork chops with mushrooms - general principles of cooking
The principle of cooking chops is simple: cut the meat across the fibers with a thickness of about 1.5-2 cm and carefully beat off the hammer, while not breaking the piece itself, it should be solid. Chop salt, pepper, season with spices, if desired, panirovaem.
Any mushrooms, be it champignons, oyster mushrooms or wild mushrooms, are perfectly combined with pork, so they will enhance the taste of meat. Add them either to the very breading, batter, or pre-cook, and then lay out over the chops.
Breading for chops can be simple: from eggs and flour, or more complex: from the same mushrooms, cheese, spices, crackers and other ingredients.
You can submit any side dish to ready pork chops with mushrooms: vegetable, cereal, bean.
1. Pork chops with mushrooms in the dough
Ingredients:
• pork - 0.5 kg;
• vegetable oil - 70 ml;
For the test:
• hot water - 350 ml;
• flour - 300 g;
• sunflower oil - 50 ml.
For filling:
• Dutch cheese - 150 g;
• flour - 150 g;
• spinach (can be frozen) - 120 g;
• mushrooms (champignons) - 15 g;
• one egg;
• sour cream - 100 g;
• mustard - 20 g;
• seasoning, salt - 20 g.
Process:
1. Prepare the dough in the following way: pour 100 ml of water into the pan, add sunflower oil to it and boil over medium heat. Pour the flour into a deep cup, fill it with hot water and butter, mix thoroughly with a spoon, then knead with your hands. Cover with a towel and let it brew and cool. 2. Making the stuffing: sprinkle the crushed mushrooms with lemon juice, put them in the pan, add salt, pepper, let stand for 3 minutes, then fry until golden brown. At the end of the frying pour 20 g of flour.
3. Mix the ground spinach with grated cheese, break an egg to it, add mustard, sour cream and fried mushrooms, mix everything thoroughly.
4. Pork meat is washed, cut into pieces about 5 cm thick, beat back until you get a thin cake. Chops sprinkle with salt and pepper.
5. Divide the dough into 8 equal pieces. All roll out with a rolling pin very thin.
6. We put chops on the rolled dough thin cakes, and the mushroom stuffing on them.
7. Put the second thin dough flatbread on top and pinch the edges. If the edges are badly pinched, you can pin them down with a fork.
8. Put chops in dough on a hot frying pan with butter and fry over moderate heat until light brown crust on both sides.
9. Fried chops in dough served on plates, sprinkled with herbs.
2. Pork chops with mushrooms, baked in the oven
Ingredients:
• pork fillet - 1 kg;
• 6 onions;
• champignons - 450 g;
• 4 cloves of garlic;
• black pepper, salt, oregano - 15 g;
• Dutch cheese - 400 g;
• Italian spices - 20 g;
• butter - a small piece;
• sour cream, mayonnaise - 50 g each;
• dry white wine - 1 shot glass.
Process:
1. Cut the pork fillet into pieces with a thickness of 5-6 cm, carefully beat off.
2. Put a piece of butter on a baking sheet, pour dry wine, a little onion in half rings, and chops, sprinkled with salt and pepper on it.
3. Mushrooms finely chop and fry in sunflower oil.
4. Also on top of the chops sprinkle with spices, spices, lay out the second part of the onion, fried mushrooms and crushed garlic.
5. All content is smeared with sour cream mixed with mayonnaise in equal proportions.
6. Top everything sprinkle with grated grated cheese.
7. Bake in the oven at a moderate temperature.
8. When serving, sprinkle with herbs.
3. Pork chops with mushrooms “Set of flavors”
Ingredients:
• pork (neck) - 650 g;
• 2 cloves of garlic;
• ground black pepper - 10 g;
• hot pepper - 2 g;
• marjoram - 30 g;
• sea salt - 10 g;
• champignons - 8 pcs .;
• 1 medium carrot;
• 2 medium onions;
• olive oil - 150 ml;
• parsley greens - 1 bunch;
• mayonnaise - 70 g;
• hard cheese - 150 g;
• flour - 2 tbsp. spoons;
• seasoning - 40 g.
Process:
1. Divide the washed meat into 4 equal pieces.
2. Pour olive oil into a small cup, add red and black peppers, marjoram, garlic squeezed through the garlic press, salt and mix well.
3. We beat all the pieces of meat not very thinly, rub them with the prepared marinade, put them in a saucepan and leave for a day.
4. Mushrooms cut into medium cube and fry in sunflower oil.
5. To the mushrooms fried in a pan, add the carrot, grated on a coarse grater, onion, crumb, and fry until light brown.
6. Remove the fried vegetables from the stove, cool slightly and add starch, chopped parsley, grated cheese, mayonnaise, pepper, a little salt, and mix everything thoroughly until a homogeneous mixture.
7. Marinated chops are rolled in flour (to keep them juiciness).
8. Put the chops on the hot-frying pan with oil and fry over high heat, turning it from one side to another.
9. Fried chops lay out on a greased sheet for baking, lubricate the mixture, put in a hot oven and bake for 20 minutes at a not high temperature.
10. Serve on a la carte plates, decorated with greens, fresh tomatoes and cucumbers.
4. Pork chops with mushrooms in sesame with garnish
Ingredients:
• pork tenderloin - 500 g;
• green beans - 120 g;
• champignons - 150 g;
• Bulgarian pepper - 3 pcs .;
• cherry tomatoes - 1 kg;
• 2 medium sized carrots;
• soy “Kikkiman” sauce - 50 ml;
• ground black pepper - 20 g;
• salt - 10 g;
• milk - 100 ml;
• 1 egg; • flour - 150 g;
• sesame seeds - 50 g.
Process:
1. Freshly boiled green beans (frozen) can be boiled until soft, filled with cold water.
2. Slice the carrot slices and fry in vegetable oil over high heat.
3. Peeled, washed mushrooms cut into thin plastic and put to the carrot, stir and fry.
4. My Bulgarian pepper, take out the seeds and cut them in two lengths, and then thin straws, spread them to mushrooms and carrots, fry them.
5. Cut the washed cherry tomatoes into 2 parts. Add them together with the beans at the very end of frying mushrooms with carrots and pepper, stir and fry again for 3 minutes.
6. Pour the “Kikkoman” sauce into the vegetable garnish, salt, pepper, fry again for 2.5 minutes, remove from the stove, close the lid and let it brew.
7. Cut the pork cut into portions and beat.
8. Pour the milk into the cup, pour the flour, sesame, break the egg, salt, stir and leave for a few minutes.
9. In the resulting lizon dipped chops and breaded in breadcrumbs.
10. Put the chops on the frying pan heated with butter and fry on low heat until soft.
11. When serving, place the steak on a serving plate, next lay the mushroom garnish.
5. Pork chops with mushrooms, steamed
Ingredients:
• pork meat without fat - 0.5 kg;
• Fresh boletus mushrooms - 10 pcs .;
• mayonnaise - half a glass;
• hard cheese - a small piece;
• seasonings - 1 pack.
Process:
1. Pieces of meat repel and rub with salt and seasonings.
2. Chops put on the foil, and they are chopped, fried in butter oil.
3. Coat all with mayonnaise and sprinkle with grated cheese.
4. Well wrap the edges of the foil and put in a double boiler.
5. Turn on in cooking mode and cook for 45 minutes.
6. When serving, lay each chop on a plate, next to it we put vegetable salad.
6. Pork chops in mushroom batter
Ingredients:
• pork - 0.5 kg;
• sunflower oil - 3 tbsp. spoons; • salt, black pepper - 20 g.
For klyar:
• fresh champignons - 150 g;
• 2 eggs;
• flour - 80 g;
• mayonnaise - half a glass;
• salt, black pepper - 20 g;
• seasoning - 1 pack.
Process:
1. Cut pork flesh without fat into medium pieces, 3 cm thick each.
2. Beat off with a hammer, rub with pepper and salt.
3. In a cup, mix mayonnaise, flour, 2 eggs, seasoning. Beat with a fork until completely mixed.
4. Prepared mushrooms mode thin plates, lay them in the prepared flour mixture, mix well.
5. Heat the pan with oil.
6. Chops are well dipped in batter and put on the pan, fry on low heat until cooked and education on the surface of the golden crust. To turn over such chops you need to slowly, so that they do not stack the batter.
7. Ready chops are served on separate serving plates with boiled buckwheat, rice or vegetable salad.
Pork chops with mushrooms - tips and useful tips
• Before roasting in the oven, chops are best pre-fry - so they get juicier.
• In order to soak the meat with spices especially well, season the piece not after, but before the beating.
• Chops will be aromatic and tastier if you add a little dried garlic in the breading.
• Do not use too fatty pork for the dish, it is best to take the tenderloin.
• Mushrooms can be not only fresh, but also dried or frozen.
• Added at the end of the preparation of 50 grams of white wine will give the chops a special taste.
• Do not fry or bake pork chops with mushrooms for longer than the specified time - the meat will lose its juiciness and become dryish.
