Pork in Sour Cream Sauce with Mushrooms in a Skillet
A simple and delicious dish, just right for a family dinner! Pork in sour cream sauce with mushrooms in a skillet is tender stewed meat with a rich mushroom aroma. It pairs well with any side dish and can even be served at festive meals!
Updated : 29 September, 2025
Easy
About 20 min.
Ingredients
500 grams
Pork
350 grams
Sour cream
300 grams
Champignon
2 tablespoon
Vegetable oil
10 grams
Parsley
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
What meat can you use besides pork? Any - beef, lamb, chicken, or turkey. Keep in mind that cooking time and calories will change. You can also add any spices you like.
Step 2
Wash the meat and pat dry with paper towels, otherwise excess moisture will prevent browning and it will stew instead. Cut into medium pieces. Use boneless pork - ham, shoulder, loin, or tenderloin. I used ham. The cut doesn’t matter much, as it will soften while cooking.
Step 3
Wash and dry the mushrooms. Cut them into halves or quarters depending on size. Choose fresh, young champignons if possible. You can also use other mushrooms, but wild ones may need pre-boiling.
Step 4
Wash, dry, and finely chop parsley. Optionally, replace or add dill, cilantro, or a mix of herbs.
Step 5
Heat vegetable oil in a skillet over high heat. Add the pork and fry, stirring, until golden brown.
Step 6
Add mushrooms to the meat. Fry, stirring occasionally, until both pork and mushrooms are cooked, about 10 minutes.
Step 7
Reduce heat to low to prevent sour cream from curdling. Add sour cream of any fat content. Season with salt, pepper, and mix well. I also added a pinch of khmeli-suneli spice for flavor.
Step 8
Simmer covered on low heat for 5-10 minutes until pork and mushrooms are tender. The exact time depends on meat size, heat level, and your skillet.
Step 9
Sprinkle the finished dish with chopped herbs. Enjoy!