Pork Chop with Mushroom and Oyster Sauce

Porkchop with Mushroom and Oyster Sauce
Porkchop with Mushroom and Oyster Sauce. This is the pork version of a similar dish T-bone Steak with Mushroom and Oyster Sauce that was posted a few months back. As I have mentioned on that post I have to make a porkchop version and using canned button mushroom instead of fresh mushrooms. Pinoy would rather use canned musroom which is readily available instead of the pricey fresh ones. Cooking is similar to the beef version which involved to stages of cooking, pre-frying the porkchops then cooking it with the sauce.

Pork Steak with Mushroom and Oyster Sauce

Oyster sauce in Pinoy cooking has now become one of the must have in Pinoy kitchen for the reasons that oyster sauce could be used to most Pinoy dishes from the usual pansit to braised meat. You won’t go wrong with oyster sauce just be reminded that some of the oyster sauce in the market are very salty. Here is the recipe of my Porkchop with Mushroom and Oyster Sauce.

Porkchop with Mushroom and Oyster Sauce on Rice

Ingredients:

4-6 pcs. pork chops
2 big cans, button mushroom, sliced
1/3 cup oyster sauce
1 small size onion chopped
3-4 cloves garlic, chopped
2 tbsp. dried parsley flakes
2 tbsp. cornstarch
1 tsp. sugar
1 tbsp. coarsely ground peppercorns
salt
cooking oil

Porkchop with Mushroom and Oyster Sauce Cooking Procedure

Cooking procedure:

Dash the pork chops with salt and keep aside. Heat 1 to 2 tbsp. of cooking oil in a medium size frying pan. Fry the pork chops for about 3 to 5 minutes each side do not over fry, keep aside. To make the sauce, heat the same frying pan with all the pork chops residue, add in the garlic and stir fry for about a minute now add in the onion and parsley, stir cook for another minute. Add in the oyster sauce and about 3/4 to 1 cup of water and sugar bring to a quick boil and let simmer for 2 to 3 minutes, correct saltiness if required. Add more water if salty. Add in the mushroom and continue to stir cook for 1 to 2 minutes. Thicken sauce with cornstarch diluted in 1/4 cup of water, cook for another minute or until sauce has thicken. Now add in the fried porkchops a let cook for about 1 to 2 minutes to let the sauce infused to the meat. Serve immediately with mashed potato or rice.





Comments

  1. i♥pinkc00kiesApril 29, 2012 at 8:53 PM

    Yummy!! we cook that one too sa bahay :)

    ReplyDelete
  2. last minute belekMay 1, 2012 at 2:47 PM

    I`ve tried this recipe and i`m really impressed, it has a very good taste. My both child tried it and they like it a lot. Thanks a lot for sharing.

    ReplyDelete
  3. Dinner at Six ThirtyMay 1, 2012 at 4:06 PM

    I make something like this at home. It's my fool-proof recipe when I get home late :)

    ReplyDelete
  4. Healthy RecipesMay 3, 2012 at 9:27 PM

    Very good combination :) Good idea

    ReplyDelete
  5. UnknownMay 6, 2012 at 8:18 PM

    yummy!! ill ask my mom to make this dish tonight! :)

    ReplyDelete
  6. Yleor Areli RoblesMay 11, 2012 at 1:50 AM

    I’ve never been a fan of dishes with oyster sauce but this one looks delicious. I’ll have my dad try this recipe at home. Cheers! =)

    ReplyDelete
  7. Nutrition InformationJune 8, 2012 at 2:57 PM

    I do not like these things !

    ReplyDelete
  8. AnonymousJune 28, 2012 at 6:01 PM

    I'm gonna try this but i'll be putting potatoes instead of mushroom.

    ReplyDelete
  9. UT-ManJuly 27, 2012 at 8:06 PM

    Hi all,

    Thank you for the comments and reactions. Yes this one is highly recommended, a personal favorite.

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more