Pork Loin Steak, Hungarian Style, with Cabbage Potatoes

Steps

• 1
  For the marinade, mix 3 cloves of garlic, pepper, and 1 tablespoon of oil, then coat the meat with it for a few hours. Do not salt it beforehand, as it will dry out.
• 2
  For the side dish, cook the halved potatoes.
• 3
  Cut the bacon into strips and fry it in a little fat, then remove. Add the mushrooms to the fat and fry them as well, then remove. After that, add the onion cut into strands and 3 cloves of crushed garlic, then sauté them slightly.
• 4
  Add the cabbage and steam it slightly under a lid.
• 5
  Season with salt and pepper if needed.
• 6
  Remove the meat from the marinade and salt it thoroughly just before frying.
• 7
  Heat a little fat and quickly fry both sides of the slices over high heat to prevent them from drying out and to keep them juicy.
• 8
  Once cooked, let them rest, and in the same fat, lightly fry the cooked potatoes and pearl onions. Remove them from the fat and pour in the stock, boiling it down thoroughly until it thickens slightly.
• 9
  Serve with the fried bacon, mushrooms, pearl onions, steamed cabbage, and gravy, garnished with freshly chopped spring onions.
• 10
  This dish can also be prepared with pork neck or chicken thigh fillet, but it also makes a pleasant side dish for other meats.