Lomo Saltado With Mushrooms and Onion |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Pork Chops in a rich, savory mushroom and onion sauce. Adapted from a Daisy Martinez recipe. I make this several times a month! Ingredients:
6 boneless pork chops, 1/2 inch thick |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 cup flour |
3 tablespoons oil |
8 ounces sliced mushrooms |
1 large onion, chopped |
1/3 cup soy sauce |
1 tablespoon white wine vinegar |
chopped cilantro (to garnish) (optional) |
Directions:
1. Pound pork chops to 1/4-inch thickness. Season with salt and pepper, then lightly coat in flour.
2. Heat 2 tablespoons of the oil in a large skillet over medium-high. Saute chops until nicely browned on each side; set aside.
3. Add the remaining tablespoon of oil to the skillet. Cook mushrooms and onion, stirring occasionally, in the oil for about 5 minutes or until softened. Stir in 3 tablespoons of the flour.
4. Lower heat to medium; add soy sauce and vinegar. Cook about 1 minute, then add 1/2 cup water. Stir and cook about 2 minutes until the sauce is thickened. Add pork chops back to skillet, cover and cook 3-5 minutes longer. Garnish with cilantro if desired.
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