20101114 Pork Escalopes in Creamy Mushroom Sauce

(SOURCE: Koken & Genieten Magazine)

The recipe recommended to use "gedroogde majoraan". But as I don't have that, I used "gedroogde marjolein" instead. To be honest, I have no idea how they are called in English and how different they taste anyways - but I know marjolein always works well with chicken and pork because of its subtle fragrance. I serve this dish with a simple mashed potato to absorb all the yummy mushroom sauce.

INGREDIENTS
300g onions, cut into rings
250g mushrooms, slicked
2 tbsp oil
400g pork escalopes (varkensschnitzels)
salt and pepper
2 tsp dried marjolein
200ml cream (slagroom)
1/2 chicken stock cube dissolved in 150ml hot water

METHOD
1. Heat oven to 175 degree C. Heat half the oil in a pan over high heat, and brown the pork. Season with salt and pepper. Remove pork from the pan and into a greased baking dish.
2. Heat the remaining oil in a pan, and fry the onions and mushrooms for about 5 minutes. Season with salt, pepper, and marjolein. Add the slagroom and the stock, and simmer for about 5 minutes.
3. Pour the mushroom sauce all over the pork in the baking dish. Cover the dish with aluminium foil and cook in the oven for 1 hour. Then turn the oven down to 150 degree C, remove the foil, and cook the dish in the oven for another 40 minutes.