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Recipe: Saddleberk Pork Stroganoff

While deliberating what to have for dinner this evening, we immediately thought that something hearty and "fall" sounded good. Thinking back to our childhoods, mom used to throw together beef stroganoff fairly often and it was always such a yummy, easy meal. 

Well, we're pork people around here and there's no reason we couldn't whip up a version of that classic dish using Saddleberk! We even think we've upped the ante a little bit with some pops of flavor you won't find in classic stroganoff. Enjoy!

What you'll need: 

  • 1 pound boneless Saddleberk pork loin chops
  • 1 teaspoon paprika
  • 2 tablespoons butter
  • 4 shallots, thinly sliced
  • 6 cups thinly sliced mushrooms (we used a variety of cremini, shiitake and portobello)
  • 1 fat garlic clove, crushed
  • 2/3 cup beef stock
  • 1 tablespoon vegetable oil
  • 2 tablespoons apple cider
  • 1 cup sour cream
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 small handful parsley, chopped
  • Salt and pepper
  • Rice to serve

It seems like there's a lot to this recipe, but it's really quite easy. Truly homemade in less than an hour, including marinade time. 

First, cover the pork chops with plastic wrap and beat with a rolling pin until they're about a quarter of an inch thick. Cut the pork into small strips, about 3/4 of an inch thick and 2 inches long (stir fry length is perfect!). Throw those in a bowl and toss in the paprika, salt and pepper and leave to marinate for about 20-30 minutes. 

Next, melt the butter in a deep skillet over medium heat. When the butter is foaming, add the chopped shallots and cook for 3-4 minutes until soft and golden. Add the mushrooms and cook until they're evaporated down and brown. Add the garlic and cook for another minute. 

Pour in the beef stock, turn the heat up to high and boil until it cooks down to a thicker, syrup texture. Transfer the mixture to another bowl. 

Put the oil in the skillet and return to high heat. When the oil is shimmering add the pork and spread it evenly in the pan. Season with a little more salt and cook until the meat reaches of temperature of at least 145 degrees Fahrenheit. Stir in the apple cider and cook down until the liquid evaporates. Add the mushroom mixture and reduce to a low heat. 

Finish up by stirring in the sour cream, Worcestershire sauce and mustard. Heat until the cream is warmed all the way through and sprinkle with parsley. 

We put ours on top of wild rice, but feel free to use potatoes, pasta or your favorite starch. It would really be hard to go wrong with any of those! It took us about 10 minutes to prep this recipe and another 20 to cook it, plus 20 minutes for marinating. You'll have dinner on the table in about an hour! 

All of these ingredients are available at Kroger, most especially the pork ;) Enjoy!