Pork and Mushroom Stroganoff

Servings: 4 · Prep: 15 min · Cook: 25 min · Total: 40 min

Ingredients

• 1 1/4 pounds Boneless pork loin chops
• 12 ounces Baby bella mushrooms
• 1 each Yellow onion
• 1 tablespoon Dijon mustard
• 1 cup Full-fat sour cream
• 12 ounces Dry egg noodles
• 2 teaspoons Sweet paprika
• 3 tablespoons Olive oil
• 2 teaspoons Fine salt
• 1/2 teaspoon Ground black pepper
• 1/2 cup Low-sodium chicken broth
• 4 quarts Water

Equipment

Whisk; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Colander; Tongs; Skillet; Plate; Spoon; Bowl; pot; thermometer; whisk; measuring cups; measuring spoons; knife; cutting board; colander; tongs; skillet; plate; spoon; bowl

Steps

1. Prepare the ingredients. Wash your hands and clean the work surface. Rinse the mushrooms and onion under running water and dry them; remove any damaged areas. Slice the mushrooms, then peel and slice the onion. Measure the sour cream into a small bowl. Pat the pork dry with paper towels and cut it into strips. Wash your hands and clean the knife, cutting board, and surfaces after handling raw pork.
   • 1 1/4 pounds pork loin chops — trimmed and cut across the grain into strips
   • 12 ounces baby bella mushrooms — sliced
   • 1 Each yellow onion — thinly sliced
   • 1 cup sour cream

   Keep raw pork and its juices separate from other ingredients; clean hands, the knife, cutting board, and work surfaces after handling.

2. Boil the noodle water. Bring the 4 quarts water to a boil in the large pot. Add the 1 teaspoon salt reserved for the noodle water. Keep the water ready while you begin cooking the pork.
   • 4 quarts Water
   • 1 teaspoon salt
3. Sear the pork in batches. Season the pork with 3/4 teaspoon salt and the black pepper. Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add half the pork in a single layer and sear for 2–3 minutes total, turning once, until lightly browned but not necessarily cooked through. Transfer to the plate. Repeat with another 1 tablespoon oil and the remaining pork. Do not crowd the skillet.
   • 1 1/4 pounds pork loin chops — trimmed and cut across the grain into strips
   • 3/4 teaspoon salt
   • 1/2 teaspoon Ground Black Pepper
   • 2 tablespoons olive oil

   Treat the seared pork as undercooked; keep it and its juices separate from ready-to-eat foods and use clean utensils for serving.

4. Brown the mushrooms and soften the onion. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook over medium-high heat for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the onion and remaining 1/4 teaspoon salt. Cook for another 4–5 minutes, stirring, until the onion softens and the mushrooms are browned. Reduce the heat slightly if the onion begins to scorch.
   • 1 tablespoon olive oil
   • 12 ounces baby bella mushrooms — sliced
   • 1 Each yellow onion — thinly sliced
   • 1/4 teaspoon salt
5. Cook and drain the noodles. When you add the onion, add the egg noodles to the boiling water. Cook according to the package directions until tender, then drain. Coordinate draining with the final sauce steps so the noodles stay hot.
   • 12 ounces egg noodles

   Drain carefully to avoid splashes from the hot cooking water or steam.

6. Build the paprika-Dijon sauce. Reduce the skillet heat to medium-low. Stir in the paprika for about 20 seconds, then add the broth and Dijon mustard. Scrape up the browned bits from the bottom of the skillet. Simmer for 2–3 minutes, until the liquid reduces slightly.
   • 2 teaspoons sweet paprika
   • 1/2 cup chicken broth
   • 1 tablespoon dijon mustard
7. Finish cooking the pork. Return the pork and its accumulated juices to the skillet. Cook gently for 1–3 minutes, stirring occasionally, just until the thickest strips reach 145°F on an instant-read thermometer. Insert the probe lengthwise into a thick strip for the best reading.

   Verify the thickest pork strips reach 145°F, allow at least 3 minutes before serving, and clean the thermometer probe before and after use.

8. Stir in the sour cream and rest. Turn the heat to its lowest setting. Whisk about 1/4 cup of the hot skillet liquid into the measured sour cream, then gently stir this mixture into the skillet. Stir just until combined and warmed through; do not let the sauce boil. Remove the skillet from the heat and let stand for 3 minutes before serving.
   • 1 cup sour cream
9. Serve over the noodles. Divide the hot noodles among four plates and spoon the pork, mushrooms, and sauce evenly over them. Serve immediately.

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