Recipe: Perfect Sig's creamy pork and mushroom salad

  • 2 min read
  • Mar 26, 2022

Sig's creamy pork and mushroom salad. Pat the pork chops dry with kitchen paper then season both sides with salt and pepper. In the same pan, add a tablespoon more of oil if necessary and add the mushrooms. Rub pork chops all over with a bit of olive oil.

Sig's creamy pork and mushroom salad Lightly season with salt and pepper. Heat the oil in small frying pan. Pour in the stock, cover with a lid. You can make Sig's creamy pork and mushroom salad using 19 ingredients and 7 steps. Here is how you make it.

Ingredients of Sig's creamy pork and mushroom salad

  1. It’s of For the meat, you could use chicken instead.
  2. It’s 1 of small pork loin (filet of pork).
  3. Prepare 1-2 cups of plain flour.
  4. Prepare 3 of large eggs.
  5. Prepare 3 cups of seasoned panko or breadcrumbs.
  6. It’s of Dressing/sauce.
  7. It’s 75 gr of smoked very small bacon cubes.
  8. It’s 1-2 tablespoons of balsamic vinegar.
  9. It’s 1 teaspoon of brown sugar.
  10. It’s 1/2 teaspoon of mild mustard.
  11. You need 150 ml of double cream.
  12. It’s of For salad.
  13. It’s 100 gr of rucula or mixed salad of choice.
  14. You need 150 gr of brown cepe mushrooms.
  15. It’s 1 clove of smoked garlic.
  16. You need 4 of sweet cherry tomatoes.
  17. You need 1-2 slices of white bread.
  18. Prepare 2 tablespoons of olive oil.
  19. It’s Pinches of salt and pepper.

Season pork chops with salt, pepper, and garlic salt to taste. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops.

Sig's creamy pork and mushroom salad instructions

  1. Slice the pork loin into fine strips. Use three dishes into one you whisk the eggs, into the next one put the breadcrumbs or panko and season with salt, pepper, a little paprika. Into the third one add the flour..
  2. First you dip the meat individually into flour and shake off, then into the egg, let the egg drop off so it's not to soggy, then you roll the pieces of meat gently in the breadcrumbs/panko..
  3. Heat the oil and gently cook the pieces of coated meat until golden brown. Drain on kitchen paper and set aside..
  4. Slice the mushrooms and saute gently. Crush the garlic finely, add to mushrooms. Set aside..
  5. Slice the bread and gently fry in a little oil, take care they fry quickly to a crisp. Crisp the bacon, then add balsamic vinegar, sugar, stir through for about 1 minute. Add the cream, stir until sauce starts to thicken. If you prefer use single cream. Season to taste..
  6. Wash the salad leaves. Then layer the meat and mushrooms over them. Drizzle the dressing/sauce over. Add the breadcrumbs and cherry tomatoes. I serve this usually with pasta, new potatoes or wedges. You can eat this salad warm or cold or a bit a both..
  7. #salad.

Cover skillet, and reduce temperature to medium-low. Serve immediately with Homemade German Spätzle or with hot egg noodles cooked according to package instructions, and with a fresh green salad. Season both sides of pork chops with paprika, salt, and pepper. Remove pork chops from the skillet and set aside. Pork Medallions with Creamy Mushroom Marsala Sauce.