1. Rinse and clean mushrooms under cold running water. Cut into 1/2-inch thick slices. Peel and cut carrot into very thin round slices. Peel the onion and chop coarsely. 2. In a large, heavy-bottomed frying pan, pour 3-4 tablespoons of olive oil and heat over medium. Add onion and carrot slices and sauté 3-5 minutes. Turn heat up to medium-high. Add mushroom slices, lemon juice, white wine and tomato sauce. Stir while adding crushed thyme and granulated sugar. Continue to stir constantly while mixture cooks for 5-7 minutes. If white wine evaporates, add a bit of water to prevent mixture from burning. 3. Salt both sides of pork slices. Heat 3-4 tablespoons of olive oil in a separate large frying pan and cook pork. If you prefer, cook chops over an open flame grill. 4. Serve loin accompanied by the mushroom mixture, and rice or fried potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
