Follow these steps for perfect results
pork chops
flattened
white cultivated mushrooms
sliced
wild mushrooms
chopped
flour
butter
oil
beef stock
white wine
dry
thyme
dry
green pepper
whole and grounded
Worcestershire sauce
salt
black pepper
grounded
German mustard
estragon
sour cream
fresh parsley leaves
minced
Flatten pork chops slightly.
Drizzle Worcestershire sauce on both sides of each chop and spread evenly.
Season with salt and black pepper.
Place chops on a plate and pour oil over them, ensuring they are well coated.
Marinate in oil for 60 minutes.
Slice white mushrooms.
Chop wild mushrooms into small pieces. Soak dried mushrooms in cold water for 20 minutes before chopping, if using.
Heat a frying pan (preferably non-stick).
Coat each pork chop in flour.
Fry the floured pork chops until browned on both sides.
Remove pork chops from the pan and keep warm.
Add butter and all the mushrooms to the pan.
Season with salt, green pepper, and thyme.
Sauté until the mushrooms are soft.
Return the pork chops to the pan.
Add white wine and cook on medium heat for 20 minutes.
When the wine evaporates, add beef stock.
Cook for an additional 30 minutes.
Remove the pork chops from the pan.
Add German mustard and mix well.
Cook for 1 minute.
Add sour cream and mix again.
Return the pork chops to the pan, covering them with the sauce.
Add minced fresh parsley leaves.
Serve hot with rice or mashed potatoes.
Expert advice for the best results
Marinate pork chops longer for more flavor.
Use a mix of dried and fresh mushrooms for a deeper flavor.
Everything you need to know before you start
15 mins
Pork chops can be marinated ahead of time.
Arrange pork chops on a plate, generously cover with mushroom sauce, and garnish with fresh parsley.
Serve with rice or mashed potatoes.
Accompany with a side of green beans.
Complements the mushroom sauce.
Discover the story behind this recipe
Traditional Croatian cuisine
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