Pork Schnitzel With Mushroom Cream Sauce - cooking recipe

Ingredients

3 tbsp butter
1 lb mushrooms, wiped and quartered
1 medium-large onion, peeled and chopped
4 tbsp all-purpose flour
1 1/2 cups vegetable stock
2/3 cup sour cream
2 tsp tomato paste
4 None boneless, thin-cut pork chops, each about 5 oz each
4 tbsp white wine
None None Boiled noodles, chopped parsley and tomato wedges, to serve

Preparation

Melt 2 tbsp of the butter in a large pan and saute the mushrooms until tender and golden. Remove and set aside. Add the onion to the pan and and saute gently for 5-6 mins. Stir in 2 tbsp of the flour and cook for 1 min then gradually pour in the stock, sour cream and tomato paste. Simmer gently, stirring, for 10 mins, until smooth and thickened.
Meanwhile, dust the pork steaks with the rest of the flour and season with salt and freshly ground black pepper. Melt the rest of the butter in a large skillet and sear the pork for 4-6 mins on each side until golden and cooked through.
Return the mushrooms to the sauce and stir in the wine. Simmer for 3-4 mins then season to taste. Serve with boiled noodles, garnished with chopped parsley and tomato wedges.