Lomo Saltado With Mushrooms and Onion

Pork Chops in a rich, savory mushroom and onion sauce. Adapted from a Daisy Martinez recipe. I make this several times a month!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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)

Directions

1. Pound pork chops to 1/4-inch thickness. Season with salt and pepper, then lightly coat in flour.
2. Heat 2 tablespoons of the oil in a large skillet over medium-high. Saute chops until nicely browned on each side; set aside.
3. 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.
4. 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.