Pork Rib in Chanterelle Mushroom Gravy recipe

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Ingredients

½ cup butter
2 cups lightly packed sliced chanterelle mushrooms
1 tablespoon minced garlic
2 teaspoons olive oil
1 pound boneless pork ribs, cut into 1/2-inch cubes
1 cup all-purpose flour
2 cups water
salt and ground black pepper to taste

Nutrition Info

566.6 calories
carbohydrate: 28.7 g
cholesterol: 120.9 mg
fat: 40.7 g
fiber: 1.7 g
protein: 19.6 g
saturatedFat: 20.5 g
servingSize: -
sodium: 230.5 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a skillet over medium-low heat, cook and stir chanterelle mushrooms and garlic in the hot butter until mushrooms have softened, 8 to 10 minutes.

  2. Heat olive oil in a saucepan over medium heat, cook and stir pork in the hot oil until browned and meat is no longer pink inside, 8 to 10 minutes. Transfer pork to a plate, leaving pan drippings in saucepan. Pour mushroom mixture with butter into pan drippings.

  3. Stir flour into mushroom mixture until thoroughly combined, mix in water and bring gravy to a boil, stirring often. Season to taste with salt and black pepper. Serve pork cubes with chanterelle gravy.

Recipe Yield

4 servings

Recipe Note

Quick and easy using very few ingredients. Hardest thing to find are your chanterelle mushrooms. Serve with vegetables or over rice.

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