🧾 Ingredients (Serves 4)
🥩 Pork Carbonade
4 pork chops (boneless or bone-in)
Salt & black pepper, to taste
1 tsp paprika
2 tbsp olive oil
1 tbsp butter
🍄 Creamy Mushroom Sauce
250 g (8 oz) mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
1 cup (240 ml) heavy cream
½ cup (120 ml) beef or chicken broth
1 tsp Dijon mustard (optional, for depth)
½ tsp thyme (fresh or dried)
Salt & pepper to taste
🌾 Herbed Bulgur
1 cup (180 g) bulgur wheat
2 cups (480 ml) water or broth
2 tbsp olive oil or butter
2 tbsp fresh parsley, chopped
1 tbsp fresh mint or cilantro (optional)
Salt to taste
👩🍳 Instructions
- Cook the bulgur
Bring water or broth to a boil.
Add bulgur and a pinch of salt, reduce heat, cover, and simmer for 10–12 minutes until tender.
Fluff with a fork and mix in olive oil, parsley, and herbs. Set aside. - Prepare the pork
Season pork chops with salt, pepper, and paprika.
Heat olive oil and butter in a skillet over medium-high heat.
Sear pork for 4–5 minutes per side until golden and cooked through.
Remove and keep warm. - Make the mushroom sauce
In the same pan, add mushrooms and cook until browned.
Add onion and garlic, sauté until soft.
Pour in broth and let it reduce slightly.
Stir in cream, mustard, thyme, salt, and pepper.
Simmer for 5–7 minutes until thick and creamy. - Combine
Return pork chops to the pan and spoon sauce over them.
Let everything simmer together for 2–3 minutes.
🍽️ To Serve
Plate the herbed bulgur, place a pork chop on top or לצד, and generously spoon over the creamy mushroom sauce.
🍴 Description
Tender, juicy pork chops coated in a velvety mushroom cream sauce, served with fluffy, herb-infused bulgur. It’s hearty yet elegant—perfect for both cozy dinners and special occasions.
✨ Tips for Success
Don’t overcrowd the pan—this helps the pork sear properly
Brown mushrooms well for deeper flavor
Use broth instead of water for richer bulgur
Let pork rest a few minutes before serving to keep it juicy