Pork Loin With Mushroom (Lomo Con Champinones) - cooking recipe

Ingredients

8 boneless pork loin chops (or cut a large loin into 8 slices, 1/2-inch thick)
1 lb white mushroom (or 1 1/2 Portabella mushrooms)
1 yellow onion
1 carrot
1/2 lemon, juice of
4 ounces white wine
2 tablespoons tomato sauce
1 tablespoon thyme
1/2 tablespoon granulated sugar
virgin olive oil
salt and pepper

Preparation

Rinse and clean mushrooms under cold running water. Cut into 1/2-inch thick slices. Peel and cut carrot into very thin round slices. Peel the onion and chop coarsely.
In a large, heavy-bottomed frying pan, pour 3-4 tablespoons of olive oil and heat over medium. Add onion and carrot slices and saute 3-5 minutes. Turn heat up to medium-high. Add mushroom slices, lemon juice, white wine and tomato sauce. Stir while adding crushed thyme and granulated sugar. Continue to stir constantly while mixture cooks for 5-7 minutes. If white wine evaporates, add a bit of water to prevent mixture from burning.
Salt both sides of pork slices. Heat 3-4 tablespoons of olive oil in a separate large frying pan and cook pork. If you prefer, cook chops over an open flame grill.
Serve loin accompanied by the mushroom mixture, and rice or fried potatoes.