Pork Chop With Mushroom Sauce/蘑菇猪扒



2 pieces of pork chops

Two cups of sliced white mushroom

Some minced garlic

¼ cup white wine

¼ cup chicken stock

4 tbsp. half and half

1 tbsp. flour

Smash the pork chops hard with a meat hammer tenderizer so they will become very thin. Marinate the pork with salt, black pepper and cooking wine overnight.

In a hot skillet add some oil and pan fry the pork chops until golden brown for each side total about 6,7 minutes.

In a separated pan, add 2tbsp of butter and sautéed white mushrooms and 1 tsp. minced garlic for about 5 minutes. Add 1/4 cup of white wine and reduce until it’s almost evaporated. Add ¼ cup chicken stock and 4tbsp of half and half simmer until reduced by half.  Add 1 tbsp. flour to the sauce and stir with a wooden spoon. Simmer until sauce resembles loose gravy, about 3,4 minutes. Season with salt and black pepper, serve warm with the pork.


2 塊豬排



白酒 ¼ 杯

¼ 杯雞湯

4 湯匙咖啡奶

1 湯匙麵粉

用嫩肉锄把猪扒敲得非常薄。加 鹽,黑胡椒和料酒腌渍一晚。

熱锅里加一些油煎豬排 每一面都煎到有点焦黄总共大概6,7分钟。

在一个平底鍋加入 2 湯匙牛油炒白蘑菇和 1 茶匙切碎的大蒜大約 5 分鐘。添加 1/4 杯的白葡萄酒直到酒精挥发掉。添加 ¼ 杯雞湯和 4 湯匙匙咖啡奶直到剩一半。將 1 湯匙麵粉添加到醬汁里,用木勺攪拌。煮至醬汁粘稠,約 3,4 分鐘加盐和黑胡椒调味 乘热加在煎好的猪排上。

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