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Pork Stroganoff Recipe

Ingredients

How to make it

  • Season pork chops on each side with salt and pepper. Heat a heavy-skillet on medium-high heat, with a little canola oil in it. Sear the pork chops on each side, about 3-4 minutes. Transfer to a plate and tent with foil. See Photo
  • Add the onions to the pan drippings and cook until they are starting to turn translucent. Then turn the heat up and add the butter and the mushrooms until mushrooms have cooked down and released most their juices. Add concentrated chicken stock, mustard and season with salt, pepper, worcestershire/soy and dill. Sprinkle with cornstarch and stir. Now pour in the wine, allow to cook off a bit. Add cream and sour cream (don't let this boil or it will curdle) stir and turn the heat down low (you can add a little water as needed if it gets too thick). Cover and leave it and on top of the stove, simmering gently for 20 minutes.
  • In the meantime, thinly slice pork chops across the grain. Add to the simmering sauce and allow to heat thru.
  • Boil your pasta according to package directions, drain, and add to sauce along with half the parsley. Toss until combined. Serve in pasta bowls and garnish with the rest of the parsley.
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The Cook

luisascatering Burlingame, CA

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