The Russians got this classic recipe right — the rich, creamy sour cream and succulent meat come together to curl your toes and make a chilly winter evening feel a little warmer. This recipe — lower in calories than the original — is simple to make and riffs on the traditional flavors. And from snout to tail, I’m a pork-aholic, so the use of boneless pork chops instead of sirloin makes the pocketbook feel a wee heavier too.
Dilled Pork Stroganoff
Adapted from a recipe in Cooking Light Magazine
1 pound boneless pork chops, cut into 1/2 inch strips
3/4 teaspoons salt, divided
A few grinds of a pepper mill or 1/4 teaspoon black pepper
2 1/2 teaspoons butter, divided
1/2 teaspoon olive oil
1/2 cup chicken broth
2 cups onions, chopped
1 8-ounce package sliced mushrooms
1 cup sour cream
1 Tablespoon fresh dill, chopped (don’t substitute dried – not the same)
1 Tablespoon Dijon mustard
1 teaspoon plain, all-purpose flour
1. Sprinkle pork with 1/2 teaspoon of salt and the pepper. Melt 1 1/2 teaspoons of butter and olive oil in a large skillet over medium high heat. Add pork, saute about 5 minutes or until pork begins to lose its pink color. Remove from pan into a large bowl and cover to keep warm.
2. Add broth to pan, cook 30 seconds. Add remaining 1 teaspoon butter, remaining 1/4 teaspoon salt, onion and mushrooms. Cook 8-10 minutes or until onions brown slightly. Most of the liquid will be gone by now. Remove from heat.
3. Combine sour cream, dill, mustard and flour in a small bowl. Add pork and sour cream mixture to skillet and stir well. Return pan to low heat and heat through, about 3 minutes.
4. Serve immediately over freshly boiled whole wheat pasta or egg noodles.