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Pork in sour cream sauce with mushrooms in a frying pan

Skillet Pork with Mushrooms in Sour Cream Sauce

A simple, delicious dish that's just right for a family dinner! This skillet pork simmered in a creamy sour cream sauce comes out tender, with a rich mushroom flavor. It goes with any side and is nice enough to serve to company, too.

Maria

Recipe author

Pork in sour cream sauce with mushrooms in a frying pan

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Composition / ingredients

Servings:

Pork (boneless)

500

Sour cream

350

Button mushrooms

300

Vegetable oil

Parsley (3 sprigs)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 9 g

Fats 64 % 18 g

Carbohydrates 4 % 1 g

201 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make skillet pork with mushrooms in sour cream sauce? It's quick and easy! Start by gathering all your ingredients. What other meat works besides pork? Just about anything — beef, lamb, chicken, or turkey are all fine, just keep in mind that the calories and cooking time will change. You can also add any spices you like beyond the ones listed.
Step 2:

Rinse the meat and pat it thoroughly dry with paper towels — excess moisture keeps it from searing, so it'll steam instead of brown. Cut it into medium pieces. Use boneless pork, just the lean meat. Choose whatever cut you like: leg, shoulder, loin, tenderloin, and so on. I used leg.
Step 3:

Wash and dry the mushrooms. Cut them into halves or quarters depending on size. Choose young, fresh button mushrooms if you can. You can also use any other mushrooms you like, though some may need to be parboiled first — especially fresh wild mushrooms.
Step 4:

Wash, dry, and finely chop the parsley. Feel free to swap in or add other herbs, such as dill or cilantro, or use a mix.
Step 5:

Heat the vegetable oil in a skillet over high heat. Add the pork and fry, stirring, until golden brown.
Step 6:

Add the mushrooms to the meat. Cook, stirring occasionally, until the meat and mushrooms are done — about 10 minutes.
Step 7:

Turn the heat down to low so the sour cream won't curdle. Stir in the sour cream (any fat content works), then season with salt and pepper and mix. I also added a pinch of khmeli-suneli (a Georgian herb blend) for extra flavor — it gives the dish a wonderful aroma.
Step 8:

Cover and simmer over low heat for 5–10 minutes, until the pork and mushrooms are tender. The exact time may vary a little depending on the size of the meat pieces, your heat level, and the pan itself.
Step 9:

Scatter the chopped parsley over the finished pork and mushrooms. Enjoy!

You can use frozen or dried mushrooms instead of fresh (you'll need about 5–6 times less dried than fresh). Thaw frozen mushrooms however is easiest — for example, in the microwave on the defrost setting — and drain off the liquid; or, if a little extra liquid won't hurt the recipe, use them straight from the freezer. Dried mushrooms should be rinsed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.
Everyone's palate is different when it comes to salt, sweetness, heat, and tang, so always season to your own taste. If you're using a spice for the first time, remember that some are easy to overdo — chili pepper especially — so add it gradually.