This is a quiet, filling meal that works best when there’s no rush. Pork cooks gently, mushrooms turn into a sauce, and everything ends up on the plate exactly where it belongs.
Difficulty
Moderate
Prep Time
25 minutes
Cook Time
40 minutes
Total Time
1 hour 5 minutes
Servings
4 servings
Ingredients
Instructions
- Start with the pork.
- Season it with ¾ tsp of the salt and ½ tsp of the pepper.
- Heat 1 tbsp of the oil in a wide pan.
- Brown the pork slowly, turning once.
- Move it to a plate and keep it warm.
- Add the remaining 1 tbsp oil and all the butter to the same pan.
- Drop in the onion.
- Let it soften.
- Add the mushrooms.
- Cook until they lose their moisture and smell rich.
- Pour in the stock.
- Scrape the pan gently.
- Let it simmer for a few minutes.
- Stir in the cream.
- Return the pork to the pan.
- Cover loosely and cook gently until tender.
- Taste and season with the remaining ¾ tsp salt and ½ tsp pepper.
- While the pork finishes, bring a pot of salted water to a boil.
- Use the remaining ½ tsp salt for the water.
- Cook the dumplings as instructed.
- Drain and keep warm.
- Steam or boil the broccoli until just tender.
- No need to overthink it.
- Serve the pork with the mushroom sauce spooned over.
- Add broccoli on the side.
- Finish with slices of dumpling.
Serving Ideas:
A spoon of sauce over the dumplings ties everything together.
If there’s bread on the table, it won’t go untouched.
Related recipes: Roasted Chicken with Potatoes and Asparagus, Roast Pork Loin with Celeriac Purée, Roasted Carrots, and Dark Beer Sauce, Chicken Parcels with Green Asparagus and Mustard Mushroom Sauce
Leave a Reply