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Pork Chops with Mushrooms
Instructions
The combined technique is handy because a piece of flesh from any part of the pork carcass will work. Even the direction of the meat fibres on the cut will not matter much.
I cut the champignons into thickish slices and fry them in vegetable oil for 3–4 minutes, sprinkling on a small pinch of salt.
I cut the piece of pork into slices and remove the fat and membranes. I beat each slice on both sides – the final thickness is 5 millimetres.
I sprinkle the chops with salt, then bread them in wheat flour.
I beat the egg with a fork and a pinch of salt, then dip the chops in the egg batter.
I fry the chops one by one over medium heat, without covering the pan with a lid. Each side is fried for no more than one minute.
I cut the onion into rings. I scatter half of the rings into a baking dish and lay the chops on top.
I scatter the remaining onion on top – one ring on each chop. The meat bakes quickly, so to keep the onion from staying raw the rings must be very thin.
I cover the chops with cucumber slices. It is best to use sharp pickled cucumbers, with the rounds cut 3–4 millimetres thick.
I arrange the champignons so that all the cucumbers are covered with mushrooms. The cheese crust should bake right on the mushrooms, barely touching the cucumbers.
I grate the cheese on a fine grater and sprinkle it generously over the chops.
I heat the oven to 200 degrees and bake the chops for 15 minutes.
I serve the pork chops with mushrooms, cheese and pickled cucumbers hot. The pork comes out very tender. You can skip a side dish – a favourite vegetable salad is enough, as the chops are very filling.Bon appétit!
Tips
- 1
THE COMBINED TECHNIQUE is the key to the recipe. First the frying (the crust), then the baking (the tenderness). The pan alone gives dryness, the oven alone a pale crust.
- 2
BEAT TO 5 MM – thin pieces cook through quickly and evenly. Any thicker and the centre will stay raw with this technique.
- 3
CHEESE ON THE MUSHROOMS, NOT ON THE CUCUMBERS – otherwise the cucumbers "release their juice" and the cheese slides off. The mushrooms "hold" the cheese crust and create a barrier.
- 4
ONION IN THE THINNEST RINGS – otherwise it will stay raw and "rubbery" over the 15 minutes of baking. The same principle works in other dishes with baked chops.
FAQ
Which cut of pork should I choose? +
For chops the ideal choice is loin (carbonade) or tenderloin: even texture, minimal membranes. The neck is fattier and juicier, but you need to beat it more carefully so as not to tear it. The ham is dry and not desirable for chops. The shoulder is the "popular" budget option and works well with the right technique. Check for freshness: the meat should be pale pink, firm, with a light milky aroma. A thick piece (2–3 cm) for cutting into 1 cm slices is best. Defrost frozen pork in the fridge for 8–12 hours rather than in the microwave or hot water, or the juices will run out.
What can replace pickled cucumbers? +
Alternatives: salted cucumbers (less sour, milder flavour), capers (small, "salty and sharp"), pickled gherkins (sharp, tiny), sauerkraut (unexpected, but it goes deliciously with cheese), pickled mushrooms (more of a "forest" character). For a diet version – fresh tomatoes plus lemon zest. Pickled cucumbers add the "acidity" that balances the fatty pork – an important role in the recipe. Homemade cucumbers from the cellar are ideal; for shop-bought ones in a jar, check that they are not too sour. Sharp pickled cucumbers with garlic and dill are a classic for this dish.
How long do the chops keep? +
In the fridge in a container – 2–3 days. The next day the crust will "soften", but the flavour is brighter. Reheat in the oven for 5–7 minutes at 180 °C (a microwave will make the meat "rubbery"). In the freezer – up to 1 month, but the texture after thawing is not perfect, so it is better to eat them fresh. Thaw frozen ones in the fridge for 8 hours, then warm them through in the oven. Freshly cooked is the "star" option: for the first 30 minutes the cheese crust is crisp and the meat is at its juiciest. Do not leave them at room temperature for more than 2 hours.
What side dish should I serve them with? +
The dish is filling – you can do without a side dish and offer only a vegetable salad ("Greek", a "vitamin" salad of cabbage and carrot, or a leafy one with tomatoes). If you want a side dish: mashed potatoes, baked potatoes with rosemary, basmati or jasmine rice, pasta with pesto sauce, buckwheat with fried onion. With a glass of dry red wine (cabernet, merlot) it is a classic serving. For a "homely" touch – with pickled tomatoes or sauerkraut. For a "restaurant" presentation – on a bed of rocket with cherry tomatoes and balsamic glaze. With beer (light, unfiltered) it is a relaxed option for a gathering.
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