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Pork in cream sauce in a frying pan

Pork in Cream Sauce (Skillet)

Tender, tasty meat in cream — quick, affordable, and simple. Pork in cream sauce, cooked right in the skillet, makes a fast and hearty lunch or dinner for the whole family. Any side dish goes well with this cream-soaked meat and its sauce, and you can add whatever spices you like to give it some extra flair.

Lyalich

Recipe author

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Composition / ingredients

Servings:

Pork (Any meat and poultry that becomes soft during cooking will do)

400

Onion

Garlic

Cream (20%)

250

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 9 g

Fats 63 % 20 g

Carbohydrates 9 % 3 g

258 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make delicious pork in cream sauce in a skillet? Gather all the ingredients. Lean pork is best — the neck or shoulder works great — but you can use any other meat or poultry.
Step 2:

Rinse the meat, pat it dry with a paper towel, and remove any skin and bones. Cut it into strips across the grain.
Step 3:

Pour the vegetable oil into a skillet and heat over medium. Add the cut meat and fry for 3 minutes, stirring. The meat should turn white but not brown.
Step 4:

Peel and mince the garlic, then add it to the skillet with the seared meat.
Step 5:

Peel the onion, cut it into half-moons, and add it to the skillet with the pork. Any onion works, though keep in mind that red onion will turn bluish and look less appetizing.
Step 6:

Fry everything over medium heat for 5 minutes, stirring.
Step 7:

Season with salt and pepper and pour the cream into the skillet. Cream with 10–20% fat is best — the meat comes out tender without being too rich. Don't swap the cream for milk; it will curdle into flakes as it cooks.
Step 8:

Cover the skillet, reduce the heat to low, and simmer for 20–30 minutes. The meat should turn soft and very tender. Take it off the heat, transfer to a plate or serving pan, and serve right away.
Step 9:

Enjoy!

The right skillet matters — the wrong one can undo even the best recipe. Choose a good, heavy pan that heats evenly.
Cream and sour cream can curdle in a hot sauce. To keep them smooth, bring them closer to room temperature before adding, stir them in over low heat, and avoid a hard boil once they're in.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. For frying, choose a refined, high-smoke-point oil and avoid overheating it.