miniChef

Pork chops with mushroom sauce

Juicy pork chops marinated in honey and olive oil, served with an aromatic mushroom sauce.

🌐 gotvach.com
🌍 Bulgarian

Ingredients

4 steaks

2 tbsp honey

30 ml olive oil

black pepper

rosemary

salt

500 g mushrooms

2 tbsp flour

2 tbsp olive oil

1 mushroom broth

Method

Mix 2 tablespoons honey, 30 ml olive oil, black pepper, rosemary, and salt in a small bowl. Stir well until a homogeneous marinade is formed.
Place each of the 4 pork chops in a separate plastic bag. Using a meat mallet, pound the chops through the bag to make them thinner and more tender. This will preserve the meat's integrity and prevent splattering in the kitchen.
Remove the chops from the bags and place them in a suitable container. Pour the prepared marinade over them and turn them to coat evenly.
Let the chops marinate in the refrigerator for 15-20 minutes. This will give them a more intense flavor.
Preheat the oven to 180°C.
Place the marinated chops in a baking dish lined with parchment paper. Bake in the preheated oven for about 45 minutes, turning them halfway through to ensure even cooking.
While the chops are baking, prepare the mushroom sauce. Heat 2 tablespoons olive oil in a skillet over medium heat.
Add 2 tablespoons flour to the skillet and stir continuously until the flour turns golden. Be careful not to burn it.
Cut 500 g of mushrooms into not-too-small pieces and add them to the skillet with the flour.
Stir the mushrooms and flour and cook for about 5 minutes until the mushrooms soften and release their water.
Dissolve 1 mushroom bouillon cube in about 150 ml of warm water. Add the bouillon to the mushrooms gradually, stirring constantly to avoid lumps.
Continue adding bouillon until the sauce thickens to the desired consistency. This usually takes about 10-15 minutes.
Taste the sauce and add salt and black pepper to taste, if necessary.
Serve the baked chops, topped with the flavorful mushroom sauce.