Rustic pork

Rustic Pork Ingredients

  1. Medium-sized pork chop 8 slices
  2. Onion medium size 2 pieces
  3. Fresh champignon mushrooms 250 grams
  4. 3-4 medium sized potatoes
  5. 2-3 medium sized carrots
  6. Fresh broccoli 200 grams
  7. Garlic medium sized 2-3 cloves
  8. Sour cream 250 grams
  9. Chicken broth 300 milliliters
  10. Ground thyme 0.25 teaspoon
  11. Garlic Powder 0.25 teaspoon
  12. Salt to taste
  13. Ground black pepper to taste
  14. Wheat flour 1 cup
  15. Vegetable oil 5 tablespoons
  • Main ingredients: Pork, Broccoli, Potato, Carrot, Mushroom, Sour Cream
  • Serving 7 servings


Bowl, Cutting board, Knife, Kitchen stove, Frying pan, Wooden spatula, Tablespoon, Teaspoon, Saucer, Plate - 3 pieces, Bakeware, Oven, Kitchen gloves, Small bowl - 2 pieces, Food foil, Small pan with a lid - 2 pieces, Serving platter, Kitchen paper towels, Fork

Cooking pork in a rustic way:

Step 1: prepare the carrots.

With a knife, peel the carrots and rinse thoroughly under running water. After we put the vegetable in a free small pan and fill it with ordinary cold water so that the liquid completely covers the component. We put the container on medium heat, cover with a lid, and after boiling, cook the carrots 35 - 45 minutes. Attention: it is best to check the readiness of the vegetable with a fork. If it easily pierces the component, then you can turn off the burner. If not, then extend the time yet for 5 - 10 minutes.

Now we shift the carrots onto a cutting board and with a knife, holding with a fork, cut into small circles. The crushed component is transferred to a clean plate.

Step 2: prepare the broccoli.

Wash the broccoli under running water and put it on a cutting board. Now fill the small pan halfway with plain cold water and place the container on a large fire. When the water boils, salt it and make a small fire. Gently spread the cabbage in a boiling liquid and cook it for 5 - 7 minutes to softness. Attention: digesting broccoli is not recommended, as it will become very soft.

After the allotted time has passed, turn off the burner and transfer the component with a fork to the cutting board. When the cabbage becomes warm, divide it into inflorescences and move it to a free plate.

Step 3: prepare the pork chops.

We thoroughly wash the pork chops under running water and put it on a cutting board. Using kitchen paper towels, wipe the meat dry. Now pour flour into the bowl (3/4 cup) and roll pork in it on all sides.

Pour vegetable oil into a pan and put on a big fire. When the container with the contents warms up well, carefully lay the pork chops in it. Fry them on both sides 2 to 3 minutes until golden brown. After that, turn off the burner and shift the meat with a wooden spatula to the side, in a free bowl.

Step 4: prepare the onion.

With a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and cut into half rings. Then we chop the chopped onion in a clean plate.

Step 5: prepare the garlic.

Using a knife, peel the garlic from the husks and rinse slightly under running water. We spread the cloves on a cutting board and chop finely. The crushed component is transferred to a clean saucer.

Step 6: cook the onion with garlic.

Once again, put the pan with the remaining vegetable oil on a large fire. When the container warms up, carefully spread the half rings of the onion. Constantly stirring with a wooden spatula, fry it for 2 - 3 minutes. Now add chopped garlic to the pan and, continuing to mix everything, fry the components 1 minute. We turn off the burner, and set the container with the contents aside.

Step 7: prepare the potatoes.

Using a knife, peel the potatoes and rinse thoroughly under running water. Spread the component on a cutting board and cut into medium pieces. Shredded vegetable is moved to a free bowl. Pour some salt, ground thyme, garlic powder and ground black pepper here. With clean hands, mix everything well until smooth.

Step 8: cook the pork in a rustic way.

First of all, lay the fried pork chops in the baking dish. Top them with fried onions and garlic. Spread potato slices with the last layer.

We cover everything tightly with food foil so that during baking the air does not enter the form and the dish can bake well. We put the capacity in the oven to the middle level and cook for 1 hour at a temperature of 180 - 190 ° C. While we are baking meat with vegetables, we will prepare mushroom sauce, without which this dish can not do.

Step 9: prepare the champignons.

Rinse the mushrooms under running water and put on a cutting board. Using a knife, cut the mushrooms into small pieces and transfer to a clean bowl.

Step 10: prepare the mushroom sauce.

We again put the pan with vegetable oil on the fire less than average. When the container with the contents warms up well, pour the remaining flour into it and simultaneously mix well with a wooden spatula so that no lumps form. Fry the last component until golden brown.

After this, add the broth, sour cream and slices of mushrooms to the pan. Salt and pepper everything to taste, mix thoroughly with a wooden spatula and continue to cook the sauce until the mushrooms become soft. Then turn off the burner and set the pan aside.

Step 11: serve the pork in a rustic way.

After the allotted time, turn off the oven, and get the form with meat and potatoes from the kitchen oven mitts. We put pork with potato slices on a special plate with a wooden spatula, pour mushroom sauce on top. Next to the dish we place boiled vegetables and can be served at the dinner table along with slices of bread. This dish turns out to be very satisfying, so it will serve as a lunch or dinner.
Good appetite!

Recipe Tips:

- if you use frozen broccoli, then we cook cabbage after boiling water for 12 - 15 minutes;

- pork in a village does not do without vegetables. Therefore, in addition to carrots with broccoli, in a dish you can add green beans, cauliflower, stewed zucchini, fresh peas or bell peppers;

- to make the dish delicious, you must carefully select fresh high-quality pork. To do this, first of all pay attention to the color and smell of meat. Pork chops should be pale pink, weathered and always with a neutral flavor.