Making slight changes to the native jagerschnitzel dish of Austria (that is, removing that usual breading step), this unique recipe is easy, creamy and heavenly!
RECIPE
INGREDIENTS:
Pork chops – 2-3 pcs
Cracked black peppers – 2 teaspoons
Salt – 1/2 teaspoon
Olive oil – 2 teaspoons
Unsalted butter – 2 teaspoons, melted
Mushroom cream soup – ½ can
Button mushrooms – cut in to quarters if whole,
Garlic -3 cloves, crushed
Thyme leaves – 4-5 stems, chopped
Cilantro (optional) – 3 stems, chopped
Water – half cup
PROCEDURE:
1. Coat the pork chops with black peppers and salt.
2. Heat the pan with butter and olive oil. Medium heat.
3. Add the pork and cook both sides for 4-5 minutes, or until meat is totally brown and tender.
4. After cooking remove from pan and set aside in a plate.
5. Using the same pan, remove the meat residue or excess peppers, and heat it at medium heat. Add crushed garlic. Saute for 30 seconds.
6. Add button mushrooms and cook for 1-2 minutes.
7. Pour in the mushroom cream soup.
8. Add water and stir constantly until creamy. 3-4 minutes.
9. Add thyme and cilantro (if using). 1 minute. Lower down the heat. Add salt to taste.
10. Put in the cooked pork chops and cover with the sauce. Simmer for 2-3 minutes.
11. Serve.
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