Pork & Mushroom Stroganoff

This creamy pork stroganoff is simple to make and only takes 25 minutes. Perfect for those busy weeknights!

Cut: Chops
Prep Time: 10 minutes

Cook Time: 15 minutes
Number of Servings: 4

Ingredients

• 1 lb (500 g) Canadian pork loin centre cut chops, boneless, well-trimmed

• 1 Tbsp (15 mL) canola oil

• 1 Tbsp (15 mL) butter

• 1 cup (250 mL) chopped yellow onion

• 2 cloves garlic, minced

• 3/4 lb (350 g) mixed mushrooms, quartered or coarsely chopped

• 1 Tbsp (15 mL) all-purpose flour

• 3/4 cup / 175 mL sodium-reduced beef broth

• 1 Tbsp (15 mL) Dijon mustard

• 1 Tbsp (15 mL) ketchup

• 2 tsp (10 mL) Worcestershire sauce

• 1 tsp (5 mL) paprika

• 1/2 cup (125 mL) sour cream

• 1/2 tsp (2 mL) salt

• 1/4 tsp ground black pepper

• 4 cups (1 L) cooked rice*

• 2 large dill pickles, chopped, for garnish*

Directions

1. Using a sharp knife, slice pork chops across the grain into thin strips, about 1/4-inch in thickness and 2 inches in length.

2. In large sauté pan, heat oil over high heat. Saute pork for a few minutes, just until lightly browned. Remove from pan onto a clean plate and cover loosely with foil to keep warm.

3. In same skillet over medium-high heat melt butter. Add onion, garlic and mushrooms to pan; sauté just until mushrooms cook down, about 5 minutes. Add flour; stir mixture until vegetables are evenly coated, about 1 minute. Mix in broth, stirring continuously until mixture thickens. Add mustard, ketchup, Worcestershire sauce and paprika; stir to combine. Reduce heat to medium-low. Add sour cream; stir until mixture is well-blended.

4. Return pork and any juices to skillet. Stir to combine and simmer until pork is heated through, about 3 minutes. Season with salt and pepper.

5. Serve Stroganoff over hot cooked rice and garnish with chopped dill pickle.

*Alternatively, serve Stroganoff over hot cooked egg noodles and garnish with chopped parsley.
                                
Note: Using a variety of mushrooms (a combination of white button, crimini, shiitake and/or portabella mushrooms) adds an earthy nuance that elevates this dish to restaurant quality.

Nutritional Analysis

YIELD:

4 servings
 

SERVING SIZE:

2 cups (500 mL) per serving

Per Serving
Calories	550
Total Fat	24 g
Saturated Fat	9 g
Cholesterol	90 mg
Carbohydrates	46 g
Fiber	2 g
Sugars	6 g
Protein	36 g
Sodium	1190 mg
Potassium	809 mg

Source: Manitoba Pork