KOTLETA POKRESTYANSKY (BELARUS)
This recipe is from week 25 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belarus is my 25th stop. I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This mushroom and pork dish definitely falls into the comfort food category and is good served with a potato side dish such as babka.
Provided by GiddyUpGo
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt half of the butter in a frying pan and add the mushrooms and garlic. Keep stirring until the mushrooms start to shrink and soften.
- Add the sherry and the stock and a little salt and pepper. Bring to a simmer and cook for five minutes.
- Meanwhile, melt the rest of the butter in another pan. Brown the pork chops on both sides, then pour the sauce over the chops.
- Cover the pan and cook until the internal temperature of each chop reaches 160 degrees.
Nutrition Facts : Calories 539.7, Fat 24.3, SaturatedFat 9.7, Cholesterol 153.4, Sodium 213.2, Carbohydrate 8.1, Fiber 0.5, Sugar 2.6, Protein 43.8
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