Baked Outlaw-Style Pork Chops | Tender and Au Gratin
(0)
45 min
Under an hour
Sezamo
Cotlete fragede de porc rumenite la tigaie și coapte la cuptor sub un strat generos de ciuperci sotate, ceapă caramelizată, usturoi aromat și cașcaval rumenit. O rețetă tradițională haiducească, plină de gust și savoare, perfectă pentru mesele de toamnă în familie.
Preparation method
Preparing and searing the meat
Cut the pork loin into 4 generous chops (about 150 g each) and gently pound them with a meat mallet to even out their thickness. Season each piece on both sides with fine table salt, ground black pepper, sweet paprika, and dried thyme, lightly massaging the seasonings into the meat.
In a large skillet, heat two tablespoons of sunflower oil (about 20 ml) over medium-high heat. Sear the pork chops quickly for 2-3 minutes on each side, just enough to form an appetizing golden crust and seal in the juices. Remove the chops and arrange them in an ovenproof baking dish lightly greased with the remaining oil.
Preparing the outlaw-style mushroom and onion topping
In the same skillet, add the thinly sliced yellow onion and sauté over medium heat for 3-4 minutes until translucent and lightly golden. Add the finely crushed garlic and the washed, sliced button mushrooms. Sauté everything for 6-8 minutes, until the liquid released by the mushrooms has completely evaporated and the vegetables are tender and aromatic.
Chef's tip
To keep the pork chops extra juicy, do not overcook them in the pan: sear them only until lightly browned, as they will cook to tender perfection in the oven under the blanket of mushrooms and cheese.
You can use classic cow's milk cașcaval (such as Rucăr or Penteleu), or combine it with a bit of smoked cașcaval for an authentic, rustic outlaw flavor.
15 min
Under an hour
