A combination of pork and hazelnut for me was very interesting and spicy. The highlight of "banal chop" in this recipe gives a coating of chopped hazelnuts. And perfectly complements the taste of that creamy mushroom sauce. To cook is easy, and the result is sure to please!
|Cooking time 40 minutes||Number of servings 4|
Wash the meat, dry, slightly discourage.
Make shallow cuts crosswise
Pour soy sauce TM Kikkoman and leave to marinate at least 20 minutes.
While the meat is marinating, make the sauce: add the butter and melt it over medium heat. Fire reduce to a minimum. Add the sliced shallots and cook, stirring occasionally, until tender, 4 minutes.
Add chopped garlic and cook another couple of minutes. Add the cognac and ignite. As soon as the flame goes out, add chopped mushrooms. Fry on medium heat for 5 minutes. Add the cream and cook for another 5 minutes until thick. Salt and pepper the sauce to taste.
1 Cup hazelnuts lightly fry finely-chopped (preferably in a processor)
Pork otbivnye salt-pepper and roll first in flour.
Then in the egg (lightly beat with a fork), and then in the hazelnuts.
Fry in a pan heated over medium heat the vegetable oil until Golden brown, 2-3 minutes on each side. Transfer to a baking sheet and bake in the oven until done, about another 4 minutes.
Lay the chops on plates, pour the sauce over and serve. Bon appetit!