Easy Way to Make Tasty Pork with mushrooms and cinnamon & rissini + greek feta

Hey everyone, I hope you are having an amazing day. Today I will show you a way to prepare a distinctive dish, Pork with mushrooms and cinnamon & rissini + greek feta. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Pork with mushrooms and cinnamon & rissini + greek feta Recipe. In a large resealable plastic bag, combine the first six ingredients. Add the pork; seal bag and turn to coat.

You can cook Pork with mushrooms and cinnamon & rissini + greek feta using 14 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pork with mushrooms and cinnamon & rissini + greek feta

1. Make ready of Greek feta cheese.
2. Make ready 150 g of rissini.
3. Make ready 2 tbsp of olive oil.
4. Make ready of Dried oregano.
5. It’s of Curcumin.
6. It’s 200 g of mushrooms.
7. Take 1 of yogurt.
8. Prepare 1 tsp of cinnamon.
9. It’s 200 g of pork.
10. You need 1/2 of juice of an orange.
11. Take 1/2 of onion.
12. Take 4 spoons of tomato sauce.
13. Take of Salt.
14. It’s of Pepper.

Season pork chops and cook: Salt and pepper the pork chops and add to the sauce pan.Remove and set aside on a plate.Set aside on plate with pork chops.Add cinnamon bark and star anise and stir-fry for a few seconds.

Pork with mushrooms and cinnamon & rissini + greek feta instructions

1. For the cous cous, boil it for 10 mins, add 1 spoon of olive oil and 1 tsp curcumin (it will change its color to yellow) and salt.
2. For the pork: Cut the onion and put it in a pan with 1 tbsp olive oil, then add the pork that is cut in small pieces, then the tomato sauce with salt & pepper, add also curcumin and the yogurt, the mushrooms and mix, at the end add the juice of the orange and the tsp of cinnamon and mix until there is no extra fluid, cook for a while in a slow fire (4-5 mins).
3. Add the cous cous and the pork "sauce" in a plate with a slice of Greek feta. Enjoy.

Boneless pork chops are seasoned with an allspice, ginger, and cinnamon spice blend.They're pan-seared, then braised in an apple-Dijon broth with mushrooms, celery, and sage.A kale salad — tossed with tomato and a tangy lemon-Dijon vinaigrette — makes a fresh side.

Drain the pork slices in a sieve, reserving the marinade sauces.Season pork chops well with salt and pepper.Add the oil to the pan and swirl it to coat the bottom.Nice, rich brown, not just grey.Turn them and generously sprinkle the browned side with cinnamon.