Mushroom Pork Chops
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Pork chop
- 1 Tbsp all-purpose flour
- 2 Tbsps clarified butter
- For the mushroom sauce
- 4 cups fresh Mushrooms
- 1 onion
- 2 Tbsps butter
- 1 Tbsp all-purpose flour
- 2 Tbsps coarse-grain French mustard (such as Maille)
- ⅞ cup light ligth cream (25 % fat)
- milk (as required)
- salt
- freshly ground Black pepper
- For the vegetables
- 1 cup sugar Snap pea
- 2 ¾ cups carrots
- ⅞ cup Vegetable broth
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Citrus juicer, 1 Sieve
Preparation steps
1.
Coat the pork chops with flour.
2.
Clean the mushrooms using a paper towel and cut into quarters. Peel and finely chop the onion. Heat the butter in a skillet and sauté the onions and the mushrooms. Add the flour and sauté. Now pour in the cream, stirring continually and bring to a boil. Season to taste with salt, pepper and mustard. Pour in a few drops of milk if the sauce is too thick. Place the pork chops in the sauce and warm over a low heat.
3.
Wash the sugarsnap peas and cut in half. Wash and peel the carrots, then cut into sticks. Heat the vegetable broth in a suacepan, add the carrots, cover with a lid and simmer for about 5 minutes. Now add the sugarsnap peas and simmer for a minute.
4.
Place the pork chops onto plates and spoon some mushroom sauce over the top. Serve with the vegetables.
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