01.06.2020
40
Recipe information
Cooking:
1 hour
Servings per container:
2
Complexity:
Easy
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44

Ingredients

Title Value
1. Black pepper taste
2. Salt 1/2 Tsp
3. Chicken bouillon 3/4 Art.
4. Flour 2 art. l
5. Thyme 2 Tsp
6. Garlic 2 clove
7. Bulb onions 1 PC.
8. Olive oil 1 art. l
9. Arugula 400 Column
10. Mushrooms 400 Column
11. Pork chop 2 PC.

Cooking

1. Stage

Mix flour with thyme, salt and pepper. Roll the chops in this mixture on both sides. Save the remaining flour. Sauté the chops over medium heat on both sides in olive oil.

1. Stage. Mix flour with thyme, salt and pepper. Roll the chops in this mixture on both sides. Save the remaining flour. Sauté the chops over medium heat on both sides in olive oil.

2. Stage

Then in the same pan, fry finely chopped onions, garlic and mushrooms periodically stirring. Add the remaining flour and cook for about a minute. Pour in chicken stock and bring to a boil. Reduce heat and cook over low heat until thickened.

1. Stage. Then in the same pan, fry finely chopped onions, garlic and mushrooms periodically stirring. Add the remaining flour and cook for about a minute. Pour in chicken stock and bring to a boil. Reduce heat and cook over low heat until thickened.

3. Stage

Put the arugula in the sauce and cook for a couple more minutes. Serve chops with cooked sauce.

1. Stage. Put the arugula in the sauce and cook for a couple more minutes. Serve chops with cooked sauce.

4. Stage

Pork with mushrooms and arugula is very juicy, has a rich taste and aroma. Cooking such a dish is quite simple and quick, you can take any mushrooms, also use your favorite spices to make the dish more fragrant and spicy. Serve as an independent dish or with any garnish; potato wedges or mashed potatoes are perfect.