Pork Stroganoff
Pork chops, mushrooms and onions in a creamy soured cream sauce. A richly satisfying, yet simple, midweek supper.
Ingredients
Serves: 4
- 4 thick pork chops
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 100g (4 oz) fresh mushrooms, sliced
- 4 tablespoons water
- 1 dessertspoon mustard
- 1/2 teaspoon salt
- 100ml (4 fl oz) soured cream
- handful chopped fresh parsley, for garnish
Method
Prep:10min ›
Cook:1hr10min ›
Ready in:1hr20min
- Heat oil in a large frying pan over medium high heat. Cook chops until well browned on both sides. Remove chops and set aside.
- Add onion and mushrooms to the frying pan and cook until tender, stirring occasionally.
- Return chops to frying pan. Add water, mustard and salt. Raise heat to high and bring to the boil. Reduce heat to low, cover and simmer for 45 minutes to 1 hour.
- Remove chops to a warm platter. Stir soured cream into the pan used to cook the pork and heat through (do not boil). Pour sauce over chops. Garnish with parsley and serve.
Tip:
Stir in soured cream at the last moment, and don't let it boil or the sauce will separate.
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Reviews & ratings
Average global rating:
(72)
Reviews in English (60)
Used different ingredients. used low fat creme fraiche instead of sour cream and used left over roast pork thickly sliced instead of chops - 15 Oct 2008
Chopped up pork filet mignon, used normal cream, and some cornflour to thicken at the end (it's what I had in the cupboard!). Worked very well, and will definitely make again. - 25 Oct 2013
Tasted great,will cook again - 26 Aug 2010
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