PORK ESCALOPE IN ZINGARA SAUCE (TOMATO SAUCE WITH HAM & MUSHROOMS)

A classic Eastern European dish featuring tender pork escalopes simmered in a rich tomato-based Zingara sauce, enhanced with smoked ham and sautéed mushrooms. You can also prepare this with beef or veal cutlets, substituting parsley with tarragon for a slightly different flavor.

🕒 Prep Time: 20 minutes

🍳 Cook Time: 1 hour 40 minutes
🍽️ Servings: 3-4

Ingredients

500 g pork leg or pork chop, sliced into 1 cm thin escalopes
200 g champignon mushrooms, sliced
100 g smoked ham (I used Prague ham), sliced into strips
1 onion, finely chopped
30 ml dry red wine
3 canned tomatoes + 3 tbsp tomato juice
½ tsp dried thyme
1 bay leaf
1 tsp sweet paprika
¼ tsp hot paprika
¼ bunch fresh parsley, chopped
1 large garlic clove, crushed
2 tbsp all-purpose flour
3 tbsp cooking oil
Salt and black pepper, to taste

Instructions

Cut pork into thin 1 cm slices against the grain. Lightly pound slices with a meat mallet. Dredge each slice in flour and shake off excess.
Heat oil in a large skillet over medium-high heat. Fry pork slices until lightly browned on both sides. Season with salt and pepper while frying. Remove and drain on paper towels.
In the same skillet, fry ham strips until browned. Remove and drain.
Fry mushrooms in batches without overcrowding, seasoning with salt and pepper until golden. Remove with ham.
If necessary, add 2 tbsp oil to the pan. Sauté finely chopped onion until softened.
Deglaze with red wine and cook until almost evaporated (~30 seconds).
Add blended tomatoes and tomato juice, cook sauce for 2-3 minutes until slightly reduced.
Stir in sweet paprika, hot paprika, thyme, and bay leaf. Mix well.
Return pork slices to the pan and add 500 ml water. Season with salt to taste.
Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour 10 minutes. Sauce will thicken and meat should be tender and fork-tender. Add hot water if sauce reduces too quickly.
Add mushrooms and ham back to the pan along with chopped parsley and crushed garlic. Simmer together for 5 minutes.
Remove bay leaf before serving.

💡 Tips

Pound meat evenly for tender escalopes.
Avoid overcrowding mushrooms to ensure proper browning.
Adjust spiciness by modifying paprika quantities.
Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.

🎉 Perfect For

Family dinners and gatherings
Hearty winter meals
Traditional Eastern European cuisine lovers

📝 Final Thoughts

This pork escalope in Zingara sauce blends tender meat with a savory tomato base enriched by smoky ham and earthy mushrooms. The slow simmering develops deep flavors, making it a comforting and satisfying dish for any occasion.