Pork Chops with Mushrooms and French Fries

30 min
0 People
30 min
INGREDIENTS for 0 people
  • 6 pork chops
  • 2 cloves of garlic
  • extra virgin olive oil
  • vinegar
  • salt and pepper
  • bay leaf
  • 2 sprigs rosemary
  • 2 oz lard
  • 1 lb potatoes
  • 1 ¼ lb mushrooms
  • 1 handful parsley

Slightly flatten the chops with a meat pounder. Stick with fillets of garlic and leave in a marinade for a couple of hours, turning over from time to time. Drain the chops and dry them well with a cloth.

Heat the clarified pork fat in a pan, put in the chops, and cook over high heat for 3 minutes per side, then lower the heat and continue cooking for 12-15 minutes. They should end up tender and nicely golden on both sides.

Meanwhile, fry the French fries in a pan containing oil, and in a casserole, lightly brown a clove of garlic in oil, then put in a small sprig of rosemary and the mushrooms, sliced and seasoned with a pinch of salt.

Remove when cooked and lightly golden. Arrange the chops on a serving plate and garnish them with the mushrooms, sprinkled with chopped parsley, and the golden French fries.

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