for 4 servings
- 35 ounces
- 1 tablespoon
- 4 tablespoons
- 2 ⅔ cups
small button Mushroom
- 2 cloves
garlic (peeled and chopped)
- 1.333 cups
green Olives (pitted)
- 1 cup
- 2 tablespoons
parsley (fresh, chopped)
- freshly ground Black pepper
1 Cutting board, 1 Small knife, 1 Kitchen towel, 1 Peeler, 1 Blender, 1 Fine grater, 1 Large knife, 1 Citrus juicer, 1 Garlic press, 1 Bowl, 1 Tablespoon, 1 Non-stick pan, 1 Slotted spatula
Wash the pork, then pat dry and cut into cubes. Sprinkle flour all over the meat.
Peel and finely chop the garlic.
Clean the mushrooms and cut into slices.
Fry the mushrooms in 2 tablespoons hot oil, then remove from the skillet and set aside.
Heat the remaining oil in the skillet, then fry the meat on all sides until browned. Add the garlic and pour in the white wine. Add the mushrooms and the olives, then season with salt and pepper. Cover with a lid and simmer on a low heat for about 10 - 15 minutes. Add a little water if necessary. Season to taste with salt and pepper, sprinkle chopped parsley over the top and serve.
Serve with a few slices of white bread.