Pork chop with mushrooms may be tastier than pork chop. And if you think that taking a hammer and beat off a piece of pork, and after frying it is enough, you are mistaken. You can prepare a juicy, aromatic chop in various ways: with spices, in sauces, brine, breading and batter, with all kinds of additives and without them. And our carefully selected recipes will help you realize your wildest culinary fantasies.
Pork chops with mushrooms - general principles of preparation
The principle of preparation of chops is simple: we cut the meat across the fibers with a thickness of about 1.5-2 cm and carefully beat it with a hammer, while not breaking the piece itself, it should be whole. Chop the salt, pepper, season with spices, if desired, breading.
Any mushrooms, be it mushrooms, oyster mushrooms or forest mushrooms go well with pork, so they will enhance the taste of meat. We add them either to the breading itself, the batter, or pre-cook, and then spread it over the chops.
Breadcrumbs for chops can be simple: from eggs and flour, or more complex: from the same mushrooms, cheese, spices, crackers and other ingredients.
To the ready-made pork chops with mushrooms, you can serve any side dish: 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 this way: pour 100 ml of water into the pan, add the sunflower oil to it and boil over medium heat. Pour the flour into a deep cup, pour it with hot water and oil, mix thoroughly with a spoon first, then knead with your hands. Cover with a towel and let it brew and cool.
2. Make the filling: sprinkle the crushed champignons with lemon juice, put in a pan, add salt, pepper, let stand for 3 minutes, then fry until golden. At the end of frying, pour 20 g of flour.
3. We mix the chopped spinach with grated cheese, break an egg to it, add mustard, sour cream and fried mushrooms, mix everything thoroughly.
4. Wash the pork meat, cut into slices about 5 cm thick, beat until a thin cake is obtained. Sprinkle chops with salt and pepper.
5. The separated dough is divided into 8 equal pieces. We roll out the rolling pin very thinly.
6. On the rolled test thin flat cakes we lay the chops, and on them the mushroom filling.
7. From above we put the second test thin cake and pinch the edges. If the edges are poorly plucked, then you can crush them with a fork.
8. Put the chops in the dough into a hot skillet with butter and fry over moderate heat until a light brown crust on both sides.
9. Serve the fried chops in the dough on plates, sprinkled with herbs.
2. Oven-baked pork chops with mushrooms
Ingredients:
• pork fillet - 1 kg;
• 6 onion heads;
• 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 glass.
Process:
1. Cut the pork fillet into pieces 5-6 cm thick, carefully beat off.
2. On a baking sheet, put a piece of butter, pour dry wine, a little onion in half rings, and chops, sprinkled with salt and pepper.
3. Finely chop the champignons and fry them in sunflower oil.
4. Also sprinkle the chops on top with seasonings, spices, spread the second part of the onion, fried mushrooms and crushed garlic.
5. Lubricate all contents with sour cream mixed with mayonnaise in equal proportions.
6. On top, sprinkle everything with grated cheese.
7. Bake in the oven at 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 onion heads;
• olive oil - 150 ml;
• parsley greens - 1 bunch;
• mayonnaise - 70 g;
• hard cheese - 150 g;
• flour - 2 tbsp. spoons;
• seasoning - 40 g.
Process:
1. The washed meat is divided into 4 equal pieces.
2. Pour olive oil into a small cup, add red and black peppers, marjoram, garlic, squeezed through a garlic press, salt into it, mix well.
3. We do not beat all the pieces of meat very thinly, rub them with the cooked marinade, put in a saucepan and leave for a day.
4. Cut the champignons into a medium cube and fry them in sunflower oil.
5. To the mushrooms fried in a pan, add carrots grated on a coarse grater, medium onion crumbs, all together 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 thoroughly until smooth.
7. Roll the pickled chops in flour (to preserve their juiciness).
8. Put the chops on a hot pan and fry over high heat, turning from one side to the other.
9. Put the fried chops on a greased baking sheet, grease with the mixture, put in a hot oven and bake for 20 minutes at a low temperature.
10. Serve on portioned plates, garnished 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;
• bell pepper - 3 pcs.;
• cherry tomatoes - 1 kg;
• 2 medium-sized carrots;
• soy sauce "Kikkiman" - 50 ml;
• ground black pepper - 20 g;
• salt - 10 g;
• milk - 100 ml;
• 1 egg;
• flour - 150 g;
• sesame seeds - 50 g.
Process:
1. Fresh green beans (you can frozen), boil until soft, pour cold water.
2. Fried carrot slices in vegetable oil, over high heat.
3. Peeled, washed mushrooms, cut into thin plastic and put in a carrot, stir and fry.
4. My bell pepper, we take out the seeds and cut into two lengthwise, and then with a thin straw, put it in the mushrooms and carrots, fry.
5. Cut the washed cherry tomatoes into 2 parts. Add them together with beans at the very end of frying mushrooms with carrots and peppers, stir and fry again for 3 minutes.
6. Pour Kikkoman sauce into the vegetable side dish, salt, pepper, fry again for 2.5 minutes, remove from the stove, close the lid and let it brew.
7. Cut the pork into portions and beat.
8. Pour milk into a cup, pour flour there, sesame seeds, break an egg, salt, mix and leave for a few minutes.
9. Dip the chops into the resulting lezon and bread in breadcrumbs.
10. Put the chops in a frying pan heated with oil and fry on low heat until soft.
11. When serving, put the chop on a serving plate, spread the mushroom side dish next to it.
5. Steamed pork chops with mushrooms
Ingredients:
• pork meat without fat - 0.5 kg;
• fresh butter mushrooms - 10 pcs.;
• mayonnaise - half a glass;
• hard cheese - a small piece;
• seasonings - 1 pack.
Process:
1. We chop the pieces of meat and rub them with salt and seasonings.
2. Put the chops on the foil, and on them chopped, fried in oil butter.
3. Coat everything with mayonnaise and sprinkle with grated cheese.
4. Wrap the edges of the foil well and put in a double boiler capacity.
5. Turn on in the "cooking" mode and cook for 45 minutes.
6. When serving, lay out each chop on a plate, put vegetable salad next to it.
6. Pork chops in mushroom batter
Ingredients:
• pork meat - 0.5 kg;
• sunflower oil - 3 tbsp. spoons;
• salt, black pepper - 20 g.
For batter:
• fresh champignons - 150 g;
• 2 eggs;
• flour - 80 g;
• mayonnaise - half a glass;
• salt, black pepper - 20 g;
• seasoning - 1 pack.
Process:
1. Cut the pork pulp without fat into medium pieces, 3 cm thick each.
2. We 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, put them in the prepared flour mixture, mix well.
5. Heat the pan with oil.
6. Chops well dipped in batter and put in a pan, fry over low heat until cooked and golden brown on the surface. Turn over such chops slowly, so that they do not stack batter.
7. Ready chops are served on separate portioned plates with boiled buckwheat, rice or vegetable salad.
Pork chops with mushrooms - tricks and tips
• Before baking in the oven, it is better to pre-fry the chops - so they will turn out juicier.
• In order to soak the meat with spices especially well, season the piece not after, but before the beat.
• Chops will be more aromatic and tastier if you add a little dried garlic to the breading.
• Do not use too fat pork for the dish, it is best to take a tenderloin.
• Mushrooms can be not only fresh, but also dried or frozen.
• Added at the end of cooking 50 grams of white wine will give the chops a special taste.
• Do not fry or bake pork chops with mushrooms longer than the specified time - the meat will lose its juiciness and become dry.
