What’s better than enjoying juicy mushroom with meltingly soft pork slices? Binding them together with paprika and sour cream!

As I currently have some time, I was looking on the internet yesterday. Trying to find fresh, stirring ideas, inspiring meals that I have never used before, to delight my loved ones with. Hunting for a while but couldn’t come across lots of interesting things. Just before I wanted to give up on it, I came across this delightful and easy dessert by chance on Suncakemom. It looked so fabulous on its pic, that called for rapid action.

It had been simple enough to imagine just how it’s made, its taste and just how much boyfriend is going to like it. Actually, it is rather simple to impress the man when it comes to puddings. Yes, I am a blessed one. Or perhaps he is.Anyways, I went to the website and used the step-by-step instuctions that were accompanied by great photographs of the operation. It really makes life rather easy. I could suppose it is a slight effort to shoot photos down the middle of baking in the kitchen as you may ordinarily have sticky hands thus i really appreciate the time and effort she put in to build this post and recipe conveniently implemented.

With that said I am encouraged presenting my personal dishes similarly. Many thanks for the idea.

I was fine tuning the original mixture create it for the taste of my loved ones. I’ve got to say it was an incredible success. They loved the taste, the structure and loved having a sweet like this during a hectic week. They quite simply wanted lots more, a lot more. So the next time I’m not going to commit the same miscalculation. I am going to double the quantity .

The Mushroom Pork Chops is from SunCakeMom

Pour some oil into a hot pan and sear both sides of the pork chops until golden brown. Do it in batches if necessary and when it’s done set them aside.

Add the pancetta into a frying pan and sear it on medium heat until all the fat is rendered out. This step can be skipped and cooking oil can be used instead of the fat.

Place the sliced onion and salt onto the hot oil and saute them until a glassy / translucent look.

Mix the pepper and garlic in as well then saute more until the garlic gets fragrant.

Add the tomato, black pepper and paprika and mix it toghether well.

It’s time for the meat to get back into the pan.

Pour water into the pan until the ingredients are at least half submerged in the water then place the lid on and cook them on low heat until the meat is tender for about 40 minutes.

Mix the in the sliced mushrooms and cook it for about 10 more minutes or until the mushroom gets the desired texture.

Stir in the sour cream then turn the heat off.

Let it settle for a couple of minutes before serving it.

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