What I like about this meal idea is that it can be easily cooked on a week day, but it is still sophisticated enough for a weekend special. I did not use any recipe for pork chops, but rather added ingredients based on common sense. The salad idea was taken from one of the wonderful cooks (Клара_С) of kuking.net forums. For pork chops I used:
- 4 pork chops
- 1/2 sweet onion
- 1/2 lb fresh mushrooms
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 2 teaspoons Dijon mustard
- 2 tablespoons flour
- salt, pepper, paprika
- 1/4 cup white cooking wine
- 1/4 cup chopped cilantro
Season the chops with salt, pepper, paprika and rub half a teaspoon of mustard on each. Dredge in flour shaking off any access. Heat oil on the skillet and add pork chops. Fry on medium high heat until golden on each side (2-3 minutes per side approximately). Transfer pork chops on the plate, cover with foil or another plate to keep warm.
Reduce heat to medium, add onions to the pan and saute for a few minutes. Add butter and mushrooms and saute for another 5-6 minutes. Add pork chops and white wine, reduce heat to low and simmer for 15-30 minutes or until pork chops are cooked through and tender. Stir in cilantro, let cook for 1 more minute.
For green beans salad:
- 1 lb green beans
- 1 red bell pepper
- 1 green/yellow bell pepper
- 1-2 large tomatoes, skins removed
- 1/2 sweet onion
- 2 cloves garlic
- 1/2 cup chopped cilantro
- 1-2 tablespoons oil
- juice from 1/2 lime or lemon
- salt, pepper, ginger powder
Cut the ends of green beans, steam or boil in salty water until ready, then chop into smaller pieces. Heat the oil in a wok, add onions and garlic, let fry for 1-2 minutes. Add peppers, tomatoes and green beans respectively, frying the salad for a minute or two after each vegetable is added. Add lime juice, spices and cilantro to the wok and fry for another minute.
I cooked both the meat and the salad on a spicy side as always. Danya liked it, especially the mustard-mushroom-wine gravy, which tasted delicious with mashed potatoes.
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