Mushroom Pork Chop Recipe

What’s better than enjoying juicy mushroom with meltingly soft pork slices? Binding them together with paprika and sour cream!

Mushrooms could be dangerous things to eat. A bite from the wrong species could ruin our day and cast shadow of our future relationship with sunshine.

One of the cruelest of them all, is the amicably named Destroying Angel which are several similar, closely related species of deadly all-white mushrooms in the genus Amanita. The most inconvenient part of the story is that these mushrooms almost look like the ones, we like to have on our dish from time to time.

However, this probably only concerns those who like picking up mushrooms in the wild or trying to survive in the jungle, following a series of unfortunate events. Or maybe those too who like visiting fancy restaurants for exclusive dishes and the chefs aren’t up to the tasks or their mushroom supplier makes a mistake identifying the right kind of mushrooms.

The rest of the world who likes buying their mushroom in convenient environment destroying plastic packaging in enormous shopping centers this is little concern though. Not to mention going for the already cooked and then canned options.

The definite advantage of mass food production, however bad it is to our health on the long run, is that it keeps us alive on the short term. We may suffer and develop all sort of diseases but statistically speaking, we’ll live long enough to have a relatively happy life.

So, when enjoying mushrooms and we aren’t a well-seasoned fungi guru who is breathing spores in and out without as much as sneeze, the best thing we can do is, to get them from approved sources. It is especially important with the most common kind of mushroom, we like to consume around Europe and the U.S. the Agaricus bisporus A.K.A portobello mushroom.

This common mushroom weakest property is that it could be spookily similar to one of the above-mentioned destroying angel species which opposite to the table mushroom is again, lethal.

But luckily, people aren’t going hunting for common mushrooms since 1893 when sterilization techniques were developed in France and gave way for commercial mushroom farming.
Agaricus bisporus has various state of growth which earned different names from the public during the years of cultivation. Originally light brown but later turned brown by growing mutated cultures the white common mushroom is also known as champignon and portobello mushroom when fully matured.

There are some species that require cooking to destroy their toxins and render them edible but common mushrooms can be eaten raw. Some enjoy doing so while others prefer cooking them as that make it easier to digest them or just simply tastier.

As this recipe is a kind of stew, serving the mushrooms raw is out of question. Since the common mushroom doesn’t require long cooking times, it can be added to the meat some 15 minutes before finishing the cooking off.

This gives it enough time to soften the texture and let the meat soak in the juices, it is rendered out with the heat. If time is short or an elongated preparation time is out of question then everything can be thrown together like in a slow cooker and made ready together.

Mind that mushrooms shrink in size considerably during the process thus using more mushrooms than less is the favorable option.

Overall, it’s a delightful dish with the pork cooked velvety soft sliding apart by the mere touch of the knife enhanced by the flavors of the earthy mushrooms. The wilderness that is left there by the not all covering sweet onion is tamed by the binding sour cream and lifted up into another dimension by the pungent flavor of paprika.

Ingredients

• ½ cup / 100ml Oil or lard
• 2 lb / 1000g Pork chops (sliced)
• 5 oz / 150g Pancetta or bacon (diced) (optional)
• 1 teaspoon Salt
• 1 big Onion (sliced)
• 1 Pepper
• 2 Tomato
• 1 teaspoon Paprika
• 2 cloves Garlic
• 1 teaspoon Black pepper (optional)
• 1 cup Water
• 1 lb / 500g Mushroom (sliced)
• 3 tablespoon Sour cream or Creme fraiche

How to make Mushroom pork chops

1. Pour some oil into a hot pan and sear both sides of the pork chops until golden brown. Do it in batches if necessary and when it’s done set them aside.
2. Add the pancetta into a frying pan and sear it on medium heat until all the fat is rendered out. This step can be skipped and cooking oil can be used instead of the fat.
3. Place the sliced onion and salt onto the hot oil and saute them until a glassy / translucent look.
4. Mix the pepper and garlic in as well then saute more until the garlic gets fragrant.
5. Add the tomato, black pepper and paprika and mix it toghether well.
6. It’s time for the meat to get back into the pan. Pour water into the pan until the ingredients are at least half submerged in the water then place the lid on and cook them on low heat until the meat is tender for about 60 minutes.
7. Mix the in the sliced mushrooms and cook it for about 10 more minutes or until the mushroom gets the desired texture.
8. Stir in the sour cream then turn the heat off.
9. Let it settle for a couple of minutes before serving it.

Enjoy!

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Mushroom Pork Chops Recipe

What’s better than enjoying juicy mushroom with meltingly soft pork slices? Binding them together with paprika and sour cream!

Course Low Carb Meal, Main Course

Cuisine Gluten free, Keto, Low carb recipe, Mediterranean, Paleo, Sugar free recipe

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

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Ingredients

• ▢ ½ cup / 100ml Oil or lard
• ▢ 2 lb / 1000g Pork chops sliced
• ▢ 5 oz / 150g Pancetta or bacon diced (optional)
• ▢ 1 teaspoon Salt
• ▢ 1 big Onion sliced
• ▢ 1 Pepper
• ▢ 2 Tomato
• ▢ 1 teaspoon Paprika
• ▢ 2 cloves Garlic
• ▢ 1 teaspoon Black pepper optional
• ▢ 1 cup Water
• ▢ 1 lb / 500g Mushroom sliced
• ▢ 3 tablespoon Sour cream or Creme fraiche

Instructions

• Pour some oil into a hot pan and sear both sides of the pork chops until golden brown. Do it in batches if necessary and when it's done set them aside.
  
• Add the pancetta into a frying pan and sear it on medium heat until all the fat is rendered out. This step can be skipped and cooking oil can be used instead of the fat.
  
• Place the sliced onion and salt onto the hot oil and saute them until a glassy / translucent look.
  
• Mix the pepper and garlic in as well then saute more until the garlic gets fragrant.
  
• Add the tomato, black pepper and paprika and mix it toghether well.
  
• It's time for the meat to get back into the pan. Pour water into the pan until the ingredients are at least half submerged in the water then place the lid on and cook them on low heat until the meat is tender for about 60 minutes.
  
• Mix the in the sliced mushrooms and cook it for about 10 more minutes or until the mushroom gets the desired texture.
  
• Stir in the sour cream then turn the heat off.
  
• Let it settle for a couple of minutes before serving it.
  

Notes

Enjoy!

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