Pork Loin With Mushroom (Lomo Con Champinones)

• 8 boneless pork loin chops (or cut a large loin into 8 slices, 1/2-inch thick)
• 1 lb white mushroom (or 1 1/2 Portabella mushrooms)
• 1 yellow onion
• 1 carrot
• 1/2 lemon, juice of
• 4 ounces white wine
• 2 tablespoons tomato sauce
• 1 tablespoon thyme
• 1/2 tablespoon granulated sugar
• virgin olive oil
• salt and pepper

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 saute 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.

pork loin chops, white mushroom, yellow onion, carrot, lemon, white wine, tomato sauce, thyme, granulated sugar, virgin olive oil, salt

Taken from www.food.com/recipe/pork-loin-with-mushroom-lomo-con-champinones-483331 (may not work)