Pork chop with champignon sauce

Pork chop with champignon sauce

The ribs are marinated with brown sugar and tomato paste and served with a creamy champignon mushroom sauce. In the United States, this specialty is called Steak with Gravy. try also this veal tongue with thistle cream recipe too.


Main course For 4 people

3 tablespoons of brown sugar

3 tablespoons of peanut oil

3 tablespoons of tomato paste



4 pork chops

70 g of onions

2 green chillies, in Asian specialty shops

200 g of mushrooms

½ bunch of coriander

butter for roasting

2 tablespoons of flour

4 dl of water

1 cube of tied roast sauce

Freind’s kitchen recipes, Quail wrapped in bacon.

How to proceed

Preparation: approx. 35 minutes

For the marinade, mix the sugar, oil and tomato puree. Season with salt and pepper. Rub the chops with the marinade. Finely chop the onions. Halve, core and chop the chillies. Cut the mushrooms into slices. Chop the coriander. Preheat the oven to 200 ° C.

Heat the clarified butter in a frying pan. Fry the cutlets for 2 minutes on each side. Place on a baking sheet and fry in the lower half of the oven for 10 minutes. In the meantime, sauté the onions, chillies and mushrooms in the frying stock and dust with flour. Add water. Add the sauce cubes. Let simmer for about 5 minutes. Season with salt and pepper. Add coriander or serve separately. Serve the chops with the sauce. You may be interested to read moroccan coffee recipe/ lemon granita recipe.

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