Authentic home cooking from France, with US measurements. 
Pork Paupiettes with Olives
Paupiettes with potatoes, mushrooms, and olives. You can use veal or turkey paupiettes if you prefer. You can also skip the potatoes and serve this dish with white rice or risotto.
Pork Paupiettes with Olives
Paupiettes with potatoes, mushrooms, and olives. You can use veal or turkey paupiettes if you prefer. You can also skip the potatoes and serve this dish with white rice or risotto.
Open in Cookpad AppSteps
- 1
Brown the paupiettes in a little oil. Set them aside. Sauté the chopped garlic clove with the sliced shallot.
- 2
Add the tomato paste, then the white wine. Let the sauce cook for 5-6 minutes. Return the paupiettes and the potatoes (cut into quarters or smaller if large) to the pot or Dutch oven. Simmer everything together for about 10 minutes, stirring once so the potatoes absorb the sauce.
- 3
Cut the mushrooms into quarters. Remove the paupiettes from the pot. Add the mushrooms and olives. Mix well with the potatoes. Continue cooking for 5-6 minutes. Add the paupiettes back in. Add thyme, a little salt, and pepper (be careful, olives are already a bit salty).
- 4
Simmer gently until the potatoes and mushrooms are tender.
- 5
Serve as is or with plain basmati rice.
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