Pork in mustard-sour cream sauce in a multicooker Aurora

Pork in mustard-sour cream sauce in a multicooker Aurora

Category: Meat dishes

Ingredients
Meat	1.3KG
Sour cream	0.5 tbsp.
Water	0.5 tbsp.
Mustard	3 tbsp. l.
Salt, pepper, bay leaves, cloves	taste
Grill seasoning	optional
Garlic	3-4 teeth

Cooking method

• Pork in mustard-sour cream sauce, almost dietary.
• We cut the meat like into chops. Layer in a saucepan. Salt and pepper each layer, put chopped garlic, sprinkle with seasoning. Pour the sauce from water, sour cream and mustard on top. Shake the pan a little so that the sauce flows everywhere. Add bay leaves, 1-2 cloves and set to cook.

Time for preparing:

1 hour 30 minutes

Cooking program:

Crust

Note

The meat is very soft and tender. Very juicy with delicious gravy. The meat can be pre-fried. Then it will look rosy. I didn't do this deliberately.

Similar recipes

Pork bone in a roasting bag (Cuckoo 1054) (Tanyulya)

Cantonese style pork (Psichika)

Pork with orange sauce (Admin)

I went to update the memory of meat dishes in MV, and here such beauty!
and although I always marinate boiled pork with mustard, but like this, I never cooked in portions
Angela, thanks for the idea!

Use it, please. It's a pity that either people didn't use it, or they didn't like the result. But there are no comments. Although the meat turns out to be just super-duper.

Use it, please. It's a pity that either people didn't use it, or they didn't like the result. But there are no comments. Although the meat turns out to be just super-duper.

oh, Angela, don't be upset. Recipes, like people, have different fates. Sometimes there is a recipe for itself (by the way, very good sales), but somehow it does not happen to cook using it. Then someone with a "light hand" will cook - and forward, the recipe went to the people, the topic came to life
It's not scary.
The main thing is that a good recipe has been published, but admirers will come sooner or later.

I wanted to present a photo with gratitude
But ... no, I didn't have time to take a picture (you won't rip a piece out of the mouth of your beloved people to take a photo)

It's not just delicious, it's very, very tasty!

my demanding men appreciated it - now it is our permanent recipe.
In the next. I'll make more gravy. I cooked Panas in MV on the "pilaf" mode, lightly fried pieces of meat (marinated as for chops) in a dry frying pan. I threw 1 plum - for pathos rather than for taste It turned out just a masterpiece!

Angela - thank you and a plus sign!

Finally, the first review !!! : yahoo: Glad I liked it. Moreover, they upgraded a little. I didn't fry it on purpose to make it more dietary. But fried is prettier and tastier, probably. Thanks for the report!

Fried will of course have a brighter taste.
now my next turn is lamb with this sauce. This week I will definitely cook

Angel, I have long wanted to cook it, but I have a problem with meat ...
I don’t take pork in such quantities. I don’t take any meat in that amount. I usually type different things a little (relatively).
in our favor: chicken liver, pork and veal ribs, whole chicken and arms and legs. when I take a whole piece of meat, I divide it into different dishes ... well, there so that there was a soup, and all sorts of swimmers / roast / stew ... well, so that it was different.

so I think that you can cook in your way.

in our favor: chicken liver, pork and veal ribs, whole chicken and arms and legs. when I take a whole piece of meat, I divide it into different dishes ...
so I think that you can cook in your way.

I would probably cook the ribs like that.

I would probably cook the ribs like that.

Agree. You can cook chicken legs and fillets. In general, any meat. As well as liver and hearts. Only the liver does not take long to cook.

girls, thanks.
I realized that the whole joke is in the sauce, not in the meat! will do.

Ladies, I prepared THIS yesterday !!!
before I always stewed / baked more and more with vegetables ... it was very unusual without vegetables.
but the taste is absolutely amazing!

Now I will cook any meat like that. it comes out with such a cool aroma ... and the taste ...

I planned to fry ribs with cabbage yesterday, but overplayed it and made it with sauce.
my lazy way:
in a glass mixed sour cream, water, mustard, garlic, herbs, pepper, salt. I threw the ribs into the cartoon and just poured the sauce. turned on the SHORT mode, but turned it on for 1 hour. a couple of times came up and smelled and mixed.
in the last 20 minutes, I fell asleep and my ribs stood for another hour and a half on STEERING HEAT.
the result is a very soft fragrant meat, a cool fried crust below.

the fact that all kinds of chicken will turn out like this - I understood, but what kind of liver it will be ... hmm ... curious ... I will try.

and today I put the mutton so. The pieces are lightly fried, then in a cartoon, + salt, pepper, garlic, sauce (mustard + cream + water), well, and 4 pcs. cut the plum into slices. Put it on "extinguishing". I'm waiting for lunch here to try

[ang-kay]

And I cooked pork yesterday! It turned out fabulously tasty and tender! I cooked meat in sour cream sauce before, but mustard gave it a piquant touch. The kids really enjoyed it, so ang-kay - thanks a lot for the recipe!



I really don't know your program - the crust, I have Dex - cooked stewing on the program without pre-frying.

wooooooot, but I still haven't unsubscribed on cooking lamb
I report - fabulous! incredibly delicious!
plum there was not superfluous at all - added a fruity note

ang-kay - Angela, thank you again!

Thank you girls for your kind words and feedback. I'm very glad that everyone liked it. : rose: It was a pity that the recipe was not in demand for a long time. The ice has broken! After all, it really turns out delicious meat.
Polinka, the liver can also be cooked. You just need to choose the program no more than half an hour.
I still have the experience of cooking this meat over a fire, like a barbecue. You just need to take mayonnaise instead of sour cream, do not pour water. Mix mayonnaise with mustard, layer the meat with sauce, leave to marinate for 12 hours. And for a picnic! : drinks: Song ... Maybe someone will try this method. The taste of such meat on a fire is simply magical. If you don't have a fire, you can cook in an airfryer or on a wire rack in the oven.

Polinka, the liver can also be cooked. You just need to choose the program no more than half an hour.

Well, the turn has not yet reached the liver. I think it will be possible to do it in the FRYING mode. there just can not be much time to put.

I still have the experience of cooking this meat over a fire, like a barbecue. You just need to take mayonnaise instead of sour cream, do not pour water. Mix mayonnaise with mustard, layer the meat with sauce, leave to marinate for 12 hours. And for a picnic! : drinks: Song ...

and this is generally TAAAAK in a topic that I can not even describe in words!
We're going to a picnic this weekend. have not been for a hundred years and probably forgot how to marinate those kebabs. although I was usually not allowed near them ... but I think this time I'll break through and try to do it your way.
just mayonnaise with mustard ??? without vegetables?

just mayonnaise with mustard ??? without vegetables?

mayonnaise with mustard (+ salt + ground pepper + honey optional) - this is generally a win-win option for marinade.
I so marinate and meat with boiled pork, and chicken for baking, and beef - under? it seems like it is incorrect to write "boiled pork", in general, for baking
and so marinated the leg of lamb - then baked in foil
This is my favorite marinade.

just mayonnaise with mustard ??? without vegetables?

Cut the meat as in my recipe. Season each layer with salt and pepper. If desired, you can shift the onion in half rings. I didn't try to put garlic and honey too. Why not, though? And on the bars. U ... Yum-yum.

How well I went) Chopped pieces of pork (waited) and seemed to know that this particular method of cooking was needed for them!
I was looking for just a sauce, but I found something better! Already preparing, a big THANKS I will write about the taste later) But the aroma is already felt ...
It should turn out delicious
I would like to please my loved ones)) Happy Holidays! Happy Valentines Day!

[DIETARY]

Interesting alternative chop recipe. GREAT that also DIETARY I cook without frying at the first opportunity, although my men grumble THANKS

Now you're done! I hasten to share a picture:

And Delicious! And healthier than fried, and unusual (I'm talking about cloves - which gave the meat spice). Just some kind of holiday!

Now you're done! I hasten to share a picture:

And Delicious! And healthier than fried, and unusual (I'm talking about cloves - which gave the meat spice). Just some kind of holiday!

Thanks for the kind words! Bon Appetit! I am very glad that the recipe was to your taste.

Angela, what if this charm is made in mayonnaise in a cartoon? My son doesn't eat meat with sour cream. We'll see how it goes? Something I really "blinks" this recipe.

Angela, what if this charm is made in mayonnaise in a cartoon? My son doesn't eat meat with sour cream. We'll see how it goes? Something I really "blinks" this recipe.

It is possible with mayonnaise. But, if there is sour cream, then he will not notice the difference. The main thing is not to speak. The mustard will do its thing. Be sure to try the recipe. You will not regret.

Thanks for the recipe! I did it twice already - once I fry the meat, the second time - no. Tasty this way and that, although I liked it more with frying. But yesterday there was no time and desire to fry, so they also squeezed for a sweet soul, did not even notice that they did it a little differently

Thanks for the recipe! I did it twice already - once I fry the meat, the second time - no. Tasty this way and that, although I liked it more with frying. But yesterday there was no time and desire to fry, so they also squeezed for a sweet soul, did not even notice that they did it a little differently

I'm glad I liked it and included the recipe in the daily menu. s

[ang-kay]

ang-kay, Angela, came to thank you for the recipe
I made veal on the bone according to the recipe, it turned out very tasty!
Carnation gives a special piquancy, I doubted whether to add it, added and did not regret

I have a multi-cooker Panasonic.
Fried chops a little on Baking, then 10 minutes on Steam and 1.5 hours on Stew

[Elena]

Elena, thanks for cooking this meat and writing about it. It turns out absolutely amazing. I am glad that everything worked out, I liked it and, I hope, will be in demand among the family.