Pork chops in a creamy mushroom sauce

For a lunch that always pleases us, we suggest pork chops in a creamy mushroom sauce, you can serve mashed potatoes and crispy onions as a side dish.

Ingredients

Meat:

• 4 pork chops
• 2 spoons of olive oil
• Salt and pepper to taste

Mushroom sauce:

• 200 g of fresh mushrooms (champignons or oyster mushrooms), cut into strips
• 1 small onion, finely chopped
• 1 clove of garlic, crushed
• 100 ml of white wine (dry)
• 200 ml of cooking cream
• 100 ml of chicken or beef broth
• 1 tablespoon of finely chopped fresh parsley
• 1 tablespoon of butter
• Salt and pepper to taste

Mashed potatoes:

• 500 g of potatoes
• 50 g of butter
• 100 ml of milk
• Salt to taste

Crispy Onion:

• 1 large onion, chopped into thin rings
• 2 tablespoons of flour
• Oil for frying

Preparation step by step

1.  Meat – Sprinkle salt and pepper on both sides. Heat the olive oil in a frying pan over medium heat. Fry the ham for 3-4 minutes on each side, until they get a nice, golden color. Remove the chickpeas from the pan and set them aside.
2.  Mushroom sauce – In the same pan in which you fried the chickpeas, add butter. When the butter melts, add the finely chopped onion and sauté until soft, about 2-3 minutes. Add the mushrooms and fry them until they release their water and turn brown. Add the chopped garlic and fry briefly. Reduce the heat, pour in the white wine and let all the alcohol evaporate. Add chicken stock and cooking cream. Stir until the sauce thickens. Return the meat to the sauce. Cover the pan and cook on low heat until the meat is cooked. Season as needed.
3.  Crispy onions – In a plate, mix the chopped onion with the flour, so that each roll is well covered. Heat the oil in a small frying pan over medium heat. Fry the onion in small batches until golden and crispy. Take it out and place it on a paper towel to absorb the excess oil.
4.  Mashed potatoes – Peel the potatoes and cut them into cubes. Boil it in salted water until soft. Drain the water and return the potatoes to the pot. Add butter and warm milk. Mash the potatoes with a masher or a fork until you get a smooth mixture. Add salt to taste.

Tips

• Juicy meat: Don’t fry the pork for too long at the beginning. Their purpose is to get a nice color and cover. They will be completely cooked in the sauce, which will give them juiciness and softness.
• Aromatic sauce: All the flavor from the meat remains in the pan, so it is crucial that you make the sauce using the same fat.
• Crispy onions: Fry the onions on moderate heat and in smaller quantities so that they are evenly crispy. Too much will lower the temperature of the oil and the onions will be stewed instead of fried.