Chop with bacon and mushrooms

Ingredients for 4 servings:

• 100 g bacon, diced (farmer’s bacon)
• 4 pork chops
• 1 bunch soup vegetables, diced
• 1 pack of mushrooms (approx. 250 g), cleaned and quartered
• 5 potatoes
• 1 onion(s)
• 2 cloves garlic
• 2 liters vegetable stock
• some flour
• salt and pepper
• Parsley
• Caraway seeds
• Clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Score the edges of the pounded cutlets slightly, season with salt and pepper, and rub with caraway seeds and the crushed garlic cloves. Coat the cutlets in flour, brown in clarified butter, then remove from the pan and keep warm. Brown the bacon in the drippings, add the diced vegetables and the trimmed and quartered mushrooms, and roast well. Pour in the stock and add the cutlets. Arrange the raw potatoes, cut into roughly 2 cm cubes, on top, season with caraway seeds and salt, and braise, covered, for about 30 minutes. Finally, sprinkle with plenty of parsley and serve.