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Pleutorus mushrooms with pork chop

Pleutorus mushrooms with pork chop

  • mushroom pleutorus 500 g
  • pork chop 500 g
  • yellow onion 1 piece
  • red bell peppers
  • iodized salt
  • paprika
  • freshly ground pepper
  • olive oil

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Pleutorus mushrooms with pork chop:

Wash the mushrooms and cut them into strips. Onions and peppers are cleaned, finely chopped and hardened in a little oil and water, approx. 10 minutes on the right heat. Add the washed meat, cut into larger slices and the sliced ​​mushrooms. Season with salt, pepper and paprika, add approx. 500 ml. water and boil for approx. 30 minutes on a suitable heat, uncovered. The dish is served with mashed potatoes and peach compote.

Pork chop in dough

1. Sift the flour into a large bowl, add the chopped butter, egg yolk, a pinch of salt and 2 tablespoons of water. Knead a tender dough that you gather in a ball, wrap it in plastic wrap and let it cool for an hour.

2. Heat oil in a deeper pan and brown the chop well on all sides. Then move it to a heat-resistant pan, salt it, pepper it, pour a cup of water and put it in the oven, on the right heat, for half an hour.

3. Boil the rice in salted water. Peel a squash, grate it and chop it finely. Saute the onion, with a pinch of salt, in the pan in which you browned the chop, and when it has softened, add the mushrooms. Allow to drop the water left by the mushrooms, stirring often. Remove from the heat, add the boiled rice, salt, if needed, and ground black pepper. Mix well and allow to cool.

4. Finally, spread the dough into a thin, rectangular sheet, and spread a part of the mushroom composition on top. Put the meat in the middle, cover it with the rest of the mushrooms, then wrap with the dough. Wrap the meat well with the dough, then cut the excess dough from which you will make stars for decoration.

5. Glue the stars, place everything carefully in a tray lined with baking paper and bake in the oven, at the right heat, for half an hour. Allow to cool, cut into slices and serve with fresh vegetables as a garnish.

photo credit: Photoland / Profimedia

Trick. To avoid the surprise of the dough peeling off, stick it with water. And one more thing: the dough will brown anyway, but if you want it to be even more beautifully colored, grease it with beaten egg yolk before putting it in the oven.

Pork chops, polenta, cheese sauce and mushrooms

In terms of main courses with meat, my options are quite limited. Let me explain.

Where I live, there are not enough Muslims, so lamb it appears only around Easter, generally in the form of whole carcasses, half-carcasses or, in the best case - in hypermarkets - in the form of thighs, anterior or posterior - offered “in a package”, either with organs or with heads.

Beef it is found all year round, but the “good” pieces (ie from cattle specially raised for meat) have an exorbitant price for most Romanians, and even those for whom they cook do not give in to a “rare” steak, not even “Medium rare”.

They remain basic the bird (in the form of chicken and, less frequently, by turkey) and, the most beloved vegetable, the pig. Although pork comes in many variants (including leg, back, chest), the most appreciated are neck (a “must have” of the “traditional” Romanian cuisine), fillet and chops. As the grilled pork chop is quite bland (although it is strongly recommended by nutritionists), I have below a variant of preparation that could cope with the most demanding and refined tastes in terms of the above-mentioned animal.

What do you need?

  • 6 slices of pork chop, deboned and defatted (round, about 1 kg of meat)
  • 1-2 tablespoons of olive oil
  • 3 shallots (or shamans, as they are called)
  • 4 - 6 cloves of garlic, uncleaned, lightly crushed with a knife blade
  • 1 sprig of thyme
  • 10 to 12 fresh mint leaves.
  • For the marinade:
  • 0.5 L brown beer (Ursus, Silva, even Guinness)
  • ½ lemon (juice only)
  • 6 teaspoons Worcester sauce
  • ½ teaspoon freshly ground mixed pepper
  • Freshly ground sea salt - to taste (don't kiss them, Worcester sauce is enough with NaCl).

How do you proceed?

Wash the chops, then dry them with absorbent towels.

Season them with salt (little or not at all), pepper, Worcester sauce and lemon juice.

Cover them with brown beer in a large bowl that you seal with cling film and refrigerate for at least two hours. If you leave the meat to marinate overnight, it's even better.

Prepare a non-stick pan, in which your chops can fit in a single layer, which you grease with olive oil.

Drain the marinade chops (which you keep for the next stage), walk them on both sides through the greased tray, then add the cleaned and halved shallots (half a shallot on each chop), sprinkle with mint leaves, add In the tray, the thyme sprig, put the garlic cloves among the pieces of meat. Pour the rest of the marinade into the pan, seal the pan with aluminum foil, then put it in the preheated oven at 180 - 190˚C, for an hour.

When the oven rings, turn the chops upside down (upside down, as my cosmopolitan culinary blogger friends say), cover the tray again with aluminum foil and leave it in the oven for another 30-40 minutes.

Remove the foil, turn the chops again and brown them, also in the oven, for 7-8 minutes on each side, during which time the excess beer can evaporate quietly.

After this step, the chops are only good to eat. They are not dry or sour, just juicy, rosy and appetizing.

In order not to feel alone, add next to them a piece of hot polenta (polenta, for those who emigrated early to "Italea" and did not get to taste the ancestral polenta), over which you generously pour a few tablespoons of mushroom sauce, this time, this time. Or even this.

If you dislike the polenta version, you can try a garnish of mashed potatoes with which you can add either donuts, or pickles, or both.

And don't forget to fill the adjacent glass with a red, tannic wine from the previous year's harvest.

Pork chops with mushroom sauce

When you want to cook something for carnivores and you don't really know what, it's good to have a few pork chops. I know that many people prefer pork neck (by the way: grilled pork neck with straw potatoes should be declared "the national food of the Romanian who eats at the restaurant”), That it is fatter, juicier, more“ healthy ”, but the chop is not inferior either. "It's bland", "it comes out dry", "it has no taste" are just the excuses of those who do not know how to prepare it properly. I prepared the recipe below and then I put it on paper (electronics, obviously) to help them, less skilled in cooking juicy chops, with taste.

What do you need?

  • 400 g (4 slices) of boneless and defatted pork chop
  • 2 tablespoons soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Sukiyaki sauce
  • 5 g mixture of dehydrated wild mushrooms
  • ¼ teaspoon ground black pepper
  • 1 tablespoon grape seed oil
  • 100 mL white wine, sec.

How do you proceed?

Thoroughly wipe the pork chops with absorbent napkins and season with pepper

Prepare a marinade of soy sauce, oyster sauce, Worcestershire sauce and Sukiyaki sauce, with which you grease the chops well, on all sides

Sprinkle the dehydrated mushrooms on the chops and then refrigerate for at least 45 minutes

Heat a non-stick pan well with the grape seed oil and brown the marinated cutlet slices in it for three minutes on each side, turning them every minute from one side to the other.

Extinguish the chops with white wine and simmer (covering the pan with a lid) for 15 minutes on low heat

Remove the lid and allow the liquid to evaporate from the pan until a thick, honey-like sauce is obtained.

The chops are served hot, with mushroom sauce, on a bed of vegetables recovered from the soup and baked. We respect the custom and put next to the plate a glass of Sec de Murfatlar (Sauvignon Blanc), well cooled.

Have fun and see you healthy again!

  • 4 pork chops
  • spices (ginger, coriander, pepper, thyme, paprika)
  • salt
  • 2 tablespoons lemon juice
  • 50 ml olive oil
  • 750 g mushroom mushrooms
  • 1 teaspoon salt
  • a few chili flakes
  • 6-7 tablespoons olive oil
  • 7-8 cloves of garlic
  • 1/2 teaspoon salt
  • 3 tablespoons mayonnaise
  • 7-8 tablespoons plain yogurt

Baked pork chops, couscous and mushrooms with a little leurd

At this time of year, pork and mushrooms are about the same price. I found boneless pork chop, shaped, at 18 lei / kg (you might find it even cheaper) and fresh mushroom mushrooms, at 12 lei / kg (but in other areas you can give even more on them). In order not to be upset, I took some and others, then I combined them as I knew how.

What do you need?

  • 3 slices of pork chop 1.5 cm thick (one per person is counted)
  • 1-2 teaspoons of Jerk Spice
  • 3-4 teaspoons of Worcestershire sauce
  • 5 - 6 sage leaves
  • 6 uncleaned garlic cloves, lightly crushed with the side of the knife
  • 75 g butter with 82% fat (half of which for greased tray)
  • 100 - 150 mL dry, quality red wine
  • Freshly ground mixed pepper - to taste (or maybe even missing).

How do you proceed?

  • Preheat the oven to 190 - 200 ˚C
  • With half the amount of butter, grease a tray that will fit all the pieces of meat, without embarrassing each other (so as not to bother, put the piece of butter in the pan, put the tray in the hot oven, leave it for 1 minute, then remove it and move the tray in such a way that the melted butter covers its bottom evenly)
  • Season the chop pieces with a little pepper, then rub them with the mixture of Jerk Spice and sage and grease them with Worcestershire sauce
  • Put the pieces of meat in the tray, place two cloves of garlic and a piece of the remaining butter on top of them, then pour the red wine into the tray.
  • Cover the tray with a pre-moistened and then squeezed baking sheet
  • Put the tray in the oven for 40 minutes, then turn the meat, possibly fill the liquid in the tray with a little water, cover the tray again with wet and squeezed baking sheet and put it back in the oven for another 25-30 minutes
  • Remove the baking sheet and leave the uncovered steak in the oven for another 10 to 15 minutes
  • Squeeze the garlic from the peel on the chop slices - at this point the meat is good to put on the table.

The couscous garnish is prepared extraordinarily simple:

  • Put the couscous in a bowl, pour boiling water over it, then cover the bowl
  • After 5 minutes, during which time the couscous absorbs the water, loosen it with a fork so that it becomes fluffy. After you put it in the serving plates, you can pour over it a few tablespoons of the sauce left in the tray in which you prepared the steak. You will not regret it.

About wine, what can I tell you? The custom says that you drink the same variety of wine that you used to prepare the steak. I respected her. What I wish you too.

Have fun and see you healthy again!

  • 500 g boneless pork chop
  • 200 g mushroom mix (frozen I used)
  • 300 ml water
  • 100 ml of tomato juice
  • 2 cloves of garlic
  • 1 teaspoon of paprika
  • 1 bay leaf
  • 5-6 tablespoons oil
  • salt pepper
  • flour
  • thyme (or thyme)

Wash and dry the meat well, then beat it with a hammer on both sides, salt, pepper and flour each piece, shaking off the excess.

In a large frying pan, heat the oil and add the crushed garlic (pressed) with the blade of a knife. When it has started to change color, remove it and in the aromatic oil fry the meat on both sides. cover and simmer for about 15 minutes.

Then add the tomato juice, paprika, thyme and simmer for another 5-6 minutes. Add salt and pepper if needed.

Serve the hot escalope with your favorite garnish, I always choose mashed potatoes.

Good job and good appetite!

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3 delicious recipes with pork chop

1. In the oven

When choosing the pork chop for baking, we recommend that you opt for a multicolored (marbled) piece instead of one with a uniform color. Pieces of meat that contain more fat are excellent for cooking, because cooking takes longer. A piece of meat with a higher fat content will remain juicy until the end of cooking and will not dry out in excess.

Necessary ingredients

  • 1 whole pork chop
  • Vegetables by preference (optional)
  • 2 cloves of garlic
  • 2 tablespoons wine vinegar
  • 1 teaspoon smoked pepper
  • 1 teaspoon black pepper
  • Olive oil
  • Salt

Method of preparation

  • First, marinate the pork chop in a mixture of oil, garlic, vinegar, salt and spices. Then cover it with plastic wrap and put it in the fridge for at least two hours.
  • Preheat the oven to 180 ° C.
  • Place the vegetables next to the pork chop as you like.
  • Bake for about 20 minutes. Then turn the meat over and let it cook for another 20 minutes.
  • at the end, turn off the oven and let the meat sit inside for 10 minutes.
  • Cut and serve the pork chop with the vegetables.

2. On the grill

Maybe you'd like to make a pork chop on the grill. After all, it is a quick, tasty and healthy option. However, the main risk is to get a much too dry and hard preparation.

To avoid excessive drying of pork, choose thicker chop pieces. We will give you detailed instructions on how to cook the pork chop so that the meat is juicy on the inside and browned on the outside.

Necessary ingredients

  • Pork chop cut into thick slices
  • Olive oil
  • Salt and pepper
  • Rosemary

Method of preparation

  • First, take the meat out of the fridge so that it is not cold when you cook it. Half an hour should be enough.
  • To cook the pork chop on the grill, brown the surface of both sides on a high flame with a little oil.
  • Then leave the heat low and continue to cook for about 5 minutes. In this way, you will get a well-made meat on the outside and juicy on the inside.
  • Finally, add salt, pepper and any other spices of your choice.

3. In the crust

If you prefer fried meat, then you have to cut the pork chop into thick slices. This is a perfect option if you like fried, crispy meat. (Choose one of the other delicious pork chop recipes if you don't like fried meat.)

You can give an exotic flavor to these pork chop schnitzels by adding flavored herbs to the meat. Use them according to your tastes. You can also use other spices, such as smoked paprika, cayenne pepper, cumin, black pepper, etc.

Necessary ingredients

  • Pork chop cut into thick slices
  • 60 g cornstarch
  • 60 g pesmet
  • 2 lightly beaten and salted eggs
  • Oil
  • Salt
  • Aromatic plants to taste (oregano, basil, parsley, marjoram, thyme…)

Method of preparation

  • First, cover each piece of meat in a thin layer of starch.
  • Next, pass the pieces through a beaten and salted egg.
  • Then cover them in a layer of breadcrumbs previously mixed with herbs.
  • Heat a skillet over medium heat with enough oil for frying. When the oil has heated up, fry each piece of meat on both sides until golden. Then place the pieces on paper towels to absorb the excess oil.
  • At the end, serve the schnitzels with a salad or any other kind of garnish of your choice.

Do you like these delicious pork chop recipes? You can create your own versions, mixing and matching the ingredients to your liking.


1. Wash the boneless pork chop well and then dry it. Grease it with plenty of olive oil, then rub it with all the spices, salt and pepper to taste.
2. Fry the meat for a few minutes on high heat, in 1-2 tablespoons of oil, to prevent it from drying out in the oven later.
3. Wrap the chop piece in a large aluminum foil, pouring over it and the juice obtained in the pan.
4. Tighten the sausage well at the ends, to make sure that the steam will not come out, then put the piece of meat in the oven for about an hour, at 180 degrees.
5. Once the pork chop has penetrated, remove the foil and heat it a little faster, then put the chop back in the oven until it browns, periodically sprinkling it with the juice it has left.
6. Allow the pork chop to cool completely then refrigerate it like a regular sausage. Serve the sausage healthy for a maximum of 3-4 days after cooking.


  • 400 g pork chop (8 slices)
  • 360 g canned mushrooms (or 500 g fresh)
  • 3-4 tablespoons of extra virgin olive oil
  • 1 bunch of parsley
  • 2 cloves of garlic
  • 1 tablespoon breadcrumbs
  • salt pepper
  • 150 ml dry white wine
  • 200 ml water (or vegetable soup)
  • 1 teaspoon of starch
  • salt pepper
  • 2 tablespoons chopped parsley for decoration

Pork tenderloin with mushrooms in wine sauce

Try a tasty recipe for pork tenderloin with mushrooms, in wine sauce, which will be appreciated by the whole family.


500 g pork tenderloin
2 tablespoons oil
3 tablespoons butter
2 onions, chopped
2 cloves garlic, crushed
350 g mushrooms, sliced
1 tablespoon flour
120 ml of red wine
230 ml strained chicken soup
3 tablespoons sour cream
chopped parsley to taste

Method of preparation

Cut the meat into suitable slices. Season with salt and pepper to taste. Roast the pork tenderloin in a pan, in hot oil and 1 tablespoon of butter, 3-4 minutes, on each side. Transfer to a plate and cover with foil.

Saute the onion in the remaining butter for about 1 minute, until it turns golden, then mix with the garlic for another 1 minute. Add the mushrooms to the pan and cook with the rest of the ingredients for about 3 minutes. Sprinkle the flour, stirring the wine, then pour the wine and mix until it evaporates completely. Turn the meat in the pan and leave it on the fire until it intertwines, 2-4 minutes. Season to taste. Serve with parsley.

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