Prep 10 mins
Cook 20 mins
Pork Chops in a rich, savory mushroom and onion sauce. Adapted from a Daisy Martinez recipe. I make this several times a month!
- 6 boneless pork chops, 1/2 inch thick
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 cup flour
- 3 tablespoons oil
- 8 ounces sliced mushrooms
- 1 large onion, chopped
- 1⁄3 cup soy sauce
- 1 tablespoon white wine vinegar
- chopped cilantro (to garnish) (optional)
- Pound pork chops to 1/4-inch thickness. Season with salt and pepper, then lightly coat in flour.
- Heat 2 tablespoons of the oil in a large skillet over medium-high. Saute chops until nicely browned on each side; set aside.
- Add the remaining tablespoon of oil to the skillet. Cook mushrooms and onion, stirring occasionally, in the oil for about 5 minutes or until softened. Stir in 3 tablespoons of the flour.
- Lower heat to medium; add soy sauce and vinegar. Cook about 1 minute, then add 1/2 cup water. Stir and cook about 2 minutes until the sauce is thickened. Add pork chops back to skillet, cover and cook 3-5 minutes longer. Garnish with cilantro if desired.
While this certainly looks delicious, it's not lomo saltado, which is the unofficial national dish of Peru. Lomo saltado is stir fried beef, onions and tomatoes with fried potatoes or french fries.
This was a great dish Klyn, the pork was tender, the sauce was thick and velvety, robust and savoury in flavor and it covered the meat and vegetables beautifully. Thanks so much for sharing a recipe that I will be making again. I used a pork tenderloin in place of the pork chops, it worked perfectly.