Pounded pork loin chops in a paprika, caraway and sour cream mushroom sauce
Adam Ragusea · ♥ 7.1K likes · 175.8K views · 7 min video
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Read about steaks and chops in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole pork loin chops
Pound the pork loin chops to half their thickness.
Pounding the pork chops
- seasoning
- flour
Season the chops, coat in flour, and cook in a really hot pan just for a crust, not all the way through; remove.
- chicken stock
Deglaze with chicken stock and reduce by about half until almost syrupy.
- sour cream
- sweet paprika
- caraway seeds
Kill the heat and stir in the sour cream (crème fraîche), plenty of sweet paprika and the caraway seeds.
Sour cream, paprika and caraway
- parsley
Return the pork and its juices to the sauce and finish with a little parsley.
Finishing, and the egg noodles