Baked Pork Chops with Mushrooms and Pickles
Thin pork neck chops fried until golden, topped with mushrooms, pickles and carrots, covered in a wine sauce and baked until the meat is meltingly tender.
Ingredients
| 1 kg | pork neck | |
| 5-6 pieces | pickles | |
| 400-500 g | fresh mushrooms | |
| 1-2 pieces | carrots | |
| 1 cup | 240 ml | red wine |
| — | flour | |
| — | salt | |
| — | black pepper | |
| — | savory | |
| — | oil |
Instructions
- Cut the meat into thin chops and season with salt and black pepper. Roll each chop in flour and fry it in the pan until it turns golden.
- Arrange them in a baking tray and turn to the vegetables. Cut the pickles and carrots into cubes and the mushrooms into slices.
- Put them in the pan to soften. Drain off the excess fat with a slotted spoon and place them over the chops. Sprinkle with savory.
- In the same pan make the sauce. Fry 2-3 tbsp flour in the remaining fat and add the wine, stirring vigorously. Add a little water too, some black pepper, and leave the sauce to simmer.
- Pour the sauce over the chops and bake in a preheated oven until done. The meat becomes very soft and there is no need to use a knife.