Pork chops with sauce
Description
The dish is prepared without unnecessary complications. The key to tender and juicy meat is the timing of adding spices. It's important not to salt or pepper the meat before cooking, otherwise all the juices will leak out during heat treatment, making the pork dry. This dish goes perfectly with parsley, cilantro, or dill. The finished dish can now be served.
Instructions
- 1
Step 1
Cut the meat into 4 pieces. Lightly pound them. Pour vegetable oil into a frying pan and heat it up. Fry the cutlets on both sides for 20 minutes. Remove the meat from the heat. Then season the meat with salt and pepper to taste.
- 2
Step 2
Rinse the chanterelles and slice them into pieces. If you're using small mushrooms, it's better to leave them whole, as this will make the sauce more textured.
- 3
Step 3
Take another skillet. Melt the butter in it. Then add the mushrooms. Chanterelles contain a lot of moisture, so fry them until all the liquid has evaporated. Once the chanterelles are cooked, season them with salt and add flour. Mix the mushrooms thoroughly. It is important to distribute the flour evenly. Cook the chanterelles for a few more minutes.
- 4
Step 4
Pour the cream over the mushrooms. Simmer the mushrooms in the cream over heat until thickened. You can also add your cutlets to the pan together with the cream to make them more tender and aromatic. Alternatively, you can prepare the sauce separately and pour it over the meat, making the dish look more presentable.