Pork with mushroom sauce, sour cream and dill
6 servings
90 minutes
Pork in mushroom sauce with sour cream and dill is a true delight for lovers of European cuisine. Tender chops on the bone, fried to a golden crust, harmoniously combine with the aromatic mushroom sauce. Butter adds richness to the dish, while sour cream brings softness and tenderness. Dill adds fresh, slightly spicy notes that enhance the overall flavor. The sauce thickened with flour and tomato paste becomes velvety and deep, while paprika adds zest. This dish is perfect for a cozy family dinner or festive table, especially when paired with mashed potatoes or fresh vegetables.
1
Heat vegetable oil in a pan. Season the pork with salt and pepper, and fry until golden brown for 2-4 minutes on each side. Transfer to a plate and keep warm, covered with foil.
- Vegetable oil: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
- Bone-in pork chops: 4 pieces
2
Melt butter in a pan, add thinly sliced onions and sauté for 5 minutes until soft. Add sliced mushrooms and cook for another 5 minutes until soft.
- Butter: 1 tablespoon
- Onion: 1 head
- Fresh mushrooms: 250 g
3
Add tomato paste, flour, paprika, dried dill, salt, and pepper. Mix well. Pour in the broth and cook until the sauce thickens.
- Tomato paste: 1 tablespoon
- Wheat flour: 1 tablespoon
- Paprika: 1 tablespoon
- Dried dill: 1 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
- Beef stock: 1 glass
4
Remove from heat and add sour cream and dill. Pour over the meat and serve.
- Sour cream: 5 tablespoon
- Chopped dill: 2 tablespoons
