Pork Chop and Mushroom Salad
Overview
Today is Western Thanksgiving, thank you parents! Thank nature! Thank you for the sweet food! Thank you for meeting you through delicious food! Thank you for your peace and health every day! When I first entered Meitian because of one dish, my daughter didn't like to eat, was picky about food, didn't like to drink the soy milk at home, and stopped caring after taking a bite of her mother's steamed buns. The dining table at home has always been full of variety. As a mother, I make whatever I want. When I see the ingredients, I immediately associate them with them. For example, this pork chop and mushroom salad uses the black pepper steak sauce we have at home, which is slightly marinated. After frying, it is tender and juicy. The mushrooms are sweet and nutritious. Cooking is a process of enjoying love. Because of love and gratitude, we are happier. Ingredients: 200g pork chops, 150g seafood mushrooms, 50g shiitake mushrooms, 50g carrots. Seasoning: 30g black pepper steak sauce, 25ML light soy sauce, 25ML balsamic vinegar, 8g sugar, appropriate amount of mustard, appropriate amount of sesame oil, appropriate amount of olive oil.
Tags
Ingredients
Steps
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Prepare ingredients.
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Add the black pepper steak sauce to the pork chops, mix well and marinate for 15 minutes.
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After cleaning the mushrooms, cut them with a knife. Cut carrots into thin strips. Add a little olive oil and mix well.
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To make salad dressing, just mix the dressing.
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Put the marinated pork chops into the fryer.
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degrees, 10 minutes.
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Grilled pork chops, cut into sections and plated.
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Put the mushrooms and carrots into the fryer and cook at 180 degrees for 8-10 minutes.
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Arrange fried mushrooms and carrots on a plate and drizzle with salad dressing.
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It’s full of color, fragrance, and very beautiful.
