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The combination of pork and hazelnuts may seem somewhat unusual, but this is what makes this dish unique. This highlight of the dish is the hazelnut coating, while the mushroom sauce gives the dish unusual taste and aroma!
Wash, dry and pound meat.
Make slight cross-cuts as it is shown on the photo. Pour the meat with soy sauce and let it soak the sauce for about 20 minutes.
While the meat is marinated, let’s cook the sauce. Take a frying pan, add butter and melt it on medium fire. Then reduce the fire to the minimum and add chopped shallot. Fry for about 4 minutes until it becomes soft, stirring the ingredient from time to time.
Add chopped garlic and keep frying for a few minutes more. Then add cognac and set it on fire. As soon as the flame disappears, add chopped champignons and continue frying on medium fire for 5 minutes. Add cream and stew for 5 minutes more until the sauce becomes dense. Finally, add salt and pepper to your taste.
Fry and chop hazelnuts well.
Dredge the pieces of pork with salt, pepper and flour.
Then whip the eggs with a fork a bit and place each piece of meat into the bowl. Then dredge the meat with hazelnut on both sides.
Fry on the pre-heated on medium fire oil for about 2-3 minutes on each side until the pieces become golden. Then place them on a baking pan and bake in the oven for 4 minutes until the meat is ready.
Place each pork chop on a plate, pour with the mushroom sauce and serve warm! Bon appétit!