Pork chop with mushrooms and tomatoes in wine sauce
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I arrived with food if lunch time was approaching. It is tasty so all I have to do is invite you to the table and serve you. I hope it is to your taste!
- 4 slices of boneless pork chop
- 300 gr tomatoes in their own juice
- 350 gr preserved whole mushrooms
- 1 large onion
- 2 cloves of garlic
- 1 teaspoon paprika
- dried oregano
- dried thyme
- 1 canita vin
- 1 tablespoon tomato paste
- green parsley
Preparation time: less than 90 minutes
RECIPE PREPARATION Pork chop with mushrooms and tomatoes in wine sauce:
Peel an onion and finely chop it.
We wash the mushrooms and cut them into slices.
We cut the tomatoes into cubes.
Wash the chops, dab them with a napkin and put them in a non-stick pan, hot, and brown them on both sides.
We put 1/2 cup of water and when it boils we release the mushrooms and onions.
Season with salt, pepper and paprika.
Cover everything with water, put a lid and let the meat cook well (if necessary, add more water).
When it is more than half done, put the tomatoes.
We try the meat with a fork, when it is well penetrated we flavor it with a little oregano and thyme.
Turn on the wine, add the tomato paste and leave the pan uncovered until the liquid evaporates.
At the end we clean the wicker, put it sliced in our preparation and pull the pan off the heat.
It must remain covered with a lid for another 5 minutes, sprinkle with chopped green parsley and serve.
Enjoy your meal!
Pork chop with tomato and olive sauce is a specific Italian dish. A variation of this recipe can also be made with beef or chicken. The chops are beaten like snails and fried in oil for a few minutes on each side.
Put in a pan, add sliced garlic, wine and oil, season and put in the oven over low heat.
Put the tomatoes with the broth on low heat and let them drop a little.
Add the julienned mushrooms, thinly sliced ham and sliced olives.
Season and let the sauce drop.
When the meat is cooked in the oven, pour the sauce over it and put it in the oven for another 5 minutes.
Pork escalope with mushrooms and wine is a delicious meat dish. You need 12 slices of pork chop and a can of mushrooms.
Heat the chops a little, then simmer them with a little water for 3 minutes. Add the diced garlic, sliced tomatoes, thyme and bay leaf, 1/2 of the amount of wine and tomato juice. Let it boil for about 20 minutes. If the sauce drops too much, add water or wine. Season with salt and pepper.
Add the mushrooms and the rest of the wine and leave for another 10 minutes on medium heat.
Serve pork escalope with hot mushrooms, potatoes or rice. Good appetite!
The source of this recipe is the culinary blog Divainbucatarie.
Pork meat in game sauce
For today I have prepared Pork meat in game sauce . We can use beef, veal and even chicken legs in the preparation of this recipe. It is an easy recipe to prepare and this sauce gives the meat a special flavor. Next to it I served a Maiastru Merlot de la Crama Oprisor V Flax has an extremely intense color, & # 8222dresses & # 8221 the glass, with strong notes of super ripe cherries and black cherries, intense fruity taste of cherries and berries, slender but well integrated tannins, a very fresh wine recommended for meals long & # 8230.
Ingredients Pork pulp in game sauce:
1 -1.5 kg pork leg (or pork chop), (we can also use beef, veal, chicken)
1 piece smaller celery
2 parsley roots
2 pieces of onion
1 teaspoon classic mustard
1 tablespoon sugar
1 tablespoon white flour
2 tablespoons butter and 50 ml oil
3-4 fresh or canned tomatoes, peeled and cut into cubes or slices
3 slices of lemon but cleaned of white skin
50 ml dry white wine
salt, ground white pepper to taste
2 cloves garlic
1 bay leaf
Preparation Pork meat in game sauce :
We put the piece of pork leg Boil whole in cold water with 1 carrot, 1 parsley, 1 onion, garlic, salt and peppercorns. Let it simmer during this time hunting sauce. After the meat has boiled, remove it and let it cool completely, only then will we slice it into 1 cm thick slices (if the meat is not well cooled when you try to slice it, it will break).
The rest of the carrots, parsley, celery and onion, cleaned and washed, are put on the large grater. On 2 tablespoons of butter and 50 ml of oil, heat the grated vegetables over low heat, add the chopped tomatoes and let them boil for a few minutes, then add about 300 ml of hot water over them. Season with salt, cover with a lid and let it boil until the vegetables are well cooked, filling with a little water if sauce drops too much.
Boiled vegetables with sauce put in a blender to pass. We put it back sauce in the pan, add the bay leaf, rubbed flour with 1 teaspoon of mustard. Caramelize 1 tablespoon of sugar that is quenched with 3 tablespoons of water (leave on the fire until the sugar melts), then add it to the above composition with 3 slices of lemon, ground white pepper and 50 ml of dry white wine. We match the taste with salt and pepper. Let it boil for a few minutes to bind the sauce. Aadd the boiled and sliced meat to S.O.S and let it boil for 2-3 minutes together. Remove the lemon slices and bay leaf from S.O.S. Serve with mashed potatoes or rice garnish.
2-4 pork chops,
50 g butter,
2 tablespoons mustard,
3 tablespoons sour cream,
1/2 cup apart,
Fry the pork chops in butter on both sides.
Dissolve the mustard with 1/2 glass of hot water and place it over the half-fried meat. Add salt and pepper.
Cover the pot and let it simmer for 20 minutes. When the meat has softened well, take it out on a plate.
Add sour cream to the remaining sauce, mix well and pour over the chops. Serve hot.
I added a few tablespoons of fresh, grated vegetables - a small onion, a piece of carrot, a slice of celery, a parsley. I hardened them lightly with the meat, I added a little hot water and let them simmer for about 10 minutes. These will "melt" more, and will form the sauce.
I also put the mushrooms - I had yellows from the forest, put in the freezers. Because the sponges were just scalded, it is necessary to boil them together with the meat. I continued boiling, I added a little more water. Add more salt and pepper.
When the meat is penetrated, I added some donuts (I had canned sliced donuts, special for food), and just a teaspoon of tomato sauce (just to give flavor, because this way is not much tomato sauce).
During cooking, add a little water, and in the end the sauce will result - but not much. Add 2-3 cloves of sliced garlic, a sprig of thyme, a glass of wine - and pass over high heat, without a lid, to evaporate the alcohol. We complete the taste with salt, pepper and what else we like.
I served it with mashed potatoes.
It's a very delicious dish!
I see that you are also with the forest mushrooms! Besides the yellows I also see the ghebe! I live near the forest and work, I could say, even in the forest! as he calls it here, the crest of the rooster from which some snails come out. you say they are made of chicken breast, I will post them on the blog, then the pineapples, the mushrooms. and you still near the forest, wait?
a good day!
PIG ESCALOP WITH MUSHROOMS
Pork escalope with mushrooms is quick to prepare and tasty.
Easy to do, I often prepare it on weekends when I want to leave the kitchen quickly, to be lazy in front of the TV.
8 slices of pork chop
1 cana faina
1 cup oil & # 8211 150 ml
1 cup white wine & # 8211 150 ml
1-2 cloves garlic
1 cup red juice -250 ml
a few threads thyme
1 leaf f small bay
3 ripe tomatoes
1 can of mushrooms or 700 g of fresh mushrooms
The meat is cleaned and thinly sliced, beaten like a schnitzel, we salt it a little and put it in flour.
Heat the chops a little, then simmer them with a little water for 3 minutes. Add the diced garlic, sliced tomatoes, thyme and bay leaf, 1/2 of the wine and tomato juice. Let it boil for about 20 minutes. If the sauce drops too much, add water or wine. Season with salt and pepper.
Add the mushrooms and the rest of the wine and leave for another 10 minutes on medium heat.
soup / water enough to cover the meat
30 ml sour cream for cooking
Serve hot escalope with pasta, sauteed vegetables, potatoes or rice.
Pork chop with spicy sauce
The main course of a successful breakfast: tender and juicy meat, served with a fresh tomato sauce, prepared at home.
Preparation time: 10 min., Plus marinating time
Cooking time: 30 min.
335 calories, 14 g fat per serving
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1 teaspoon olive oil
- 4 pork chops
- 3 hot peppers, chopped and cleaned of seeds
- 1.5 kg tomatoes
- 2 cloves of garlic
- 2 tablespoons caster sugar
- 1 tablespoon wine vinegar
1 & # 8211 Crush the spices and mix them with the oil. Rub the chops with the pasta and then let the meat marinate for 30 minutes.
2 & # 8211 Meanwhile, peel the tomatoes and seeds and mash them together with the hot pepper and garlic. Put the resulting paste on the fire and add 2 tablespoons of water. Cover the bowl and simmer the sauce for 10 minutes, until thickened, stirring occasionally.
3 & # 8211 Fry the chops on the hot grill for 5 minutes on each side. Sprinkle with a pinch of salt and serve with spicy sauce, grilled tomatoes and sauerkraut.
Pork chops in barbecue sauce
The barbecue sauce, with its sweet and sour taste, is the perfect choice for slices pork chop cooked simply and quickly.
Along with a vegetable pilaf, meat with sauce is exactly what you need for a hearty dinner or lunch on a holiday.
If you have someone in the family to celebrate Saint George , I recommend you prepare these pork chops in barbecue saucewhich must be accompanied by a glass of come Sfântul Gheorghe, from the Cupola Sanctis- Crama Oprisor range.
& # 8222Vinul Sfantul Gheorghe is a dry red wine, produced in 2010 in a limited edition, being a blend of Cabernet Sauvignon and Merlot varieties, a wine with personality, strong, with penetrating aromas, direct, cherries, ripe cherries, complemented by notes of vanilla and spices.
A long enough aftertaste, characterized by roundness and softness of the tannins, which surprises you just as pleasant. & # 8221
1 tablespoon sunflower oil
3 fat-free pork chops (140g each)
100 ml of orange juice
3 tablespoons honey
2 tablespoons soy sauce
2 tablespoons red wine
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons tomato paste
salt and pepper
Pilaf with vegetables
250 g of rice
30 g butter
2 tablespoons olive oil
3 green onion threads
a red capsicum pepper
500 ml of water or vegetable soup
salt and pepper
Preparation for the veal escalope with mushrooms:
The meat is cut into very thin slices, or you buy it so directly from the butcher. Be very careful that it is a tender meat, not from a cow like my mother-in-law, because it will be a little stronger. & # 128512 The cut should be made on the side of the fiber, not on the length (the section should be sectioned). More tips for beef & ndash see here.
The meat is not beaten with a sledgehammer, it must be left as it is, but extremely thin slices must be cut, almost transparent. In a pan, put the butter with the oil or lard on the fire (I used duck lard) and add the crushed garlic with the side of the knife and a few slices of hot pepper. Stir gently until the garlic is browned, then remove and discard. The hot peppers are kept.
Sprinkle the slices of meat with salt and pepper (freshly ground if possible), then roll in white flour, shake well, leaving only lightly powdered with flour. Not all the flour will be used, it will remain, but it is good to have more, so that the slices of meat can be powdered evenly. Put in the butter in the pan, over high heat, for 2-3 minutes, just as it changes color. Bake on both sides.
The slices of meat should not be fried, but only changed in color. Being extremely thin slices, they immediately penetrate. Prepared over high heat, in butter with oil or lard and powdered with flour, these slices of meat will be very soft and tasty. You can taste it, see what a fantastic aroma they have. Even if cooked so little, the meat is not raw, but well done, soft and tasty.
The mushrooms are cleaned of the stalks with earth, they are washed very well, each mushroom separately, so that it has no soil. Cut into slices or 4, as desired. I cut them into 4. Put all the mushrooms in the pan, simmer in the remaining fat, even if it is small (the meat absorbs a lot). It is good to have a bigger pan, wok type, to fit everything. There are many at first, but they will decrease extremely quickly. Sprinkle the mushrooms with salt, put the lid on and let it simmer. In 5 minutes, mix. Mushrooms leave a lot of water, so there is no need to add water at all, just salt. See in the picture how much juice the mushrooms left after 5 minutes. Salt removes all their water. Let the juice drop, stirring occasionally. In maximum 15 minutes, it is ready, the mushrooms do not need much cooking time. If they do not boil very hard, they have a pleasant, sweet taste.
Add the meat, wine over the mushrooms, adjust the taste with salt and freshly ground or crushed pepper and let it boil for another 5 minutes. Extinguish the fire and sprinkle with finely chopped greens.
It is just as good hot or cold, it can be served with rice boiled in salted water, simply to enhance the richness of tastes and textures. But it's not mandatory. We ate like that, veal escalope simple, with mushrooms.
It can be served with bread of any kind, fresh or fried, or with polenta.