Pepper cutlet with mushrooms

Ingredients for 4 servings:

• 4 pork chops, each approx. 180 – 200 g
• 1 tbsp black pepper, coarsely ground
• 250 g mixed mushrooms (in a jar)
• 3 onions
• 4 tbsp oil
• 2 tbsp butter
• 200 g cream
• some Worcestershire sauce
• some pepper
• some salt
• 1 tomato(s)
• ½ bunch parsley

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick, uncomplicated, delicious

For this recipe, I usually use half mushrooms and half canned chanterelles or chanterelles. Carefully score the fatty edges of the cutlets several times and sprinkle them well with freshly ground pepper. Rinse the mushrooms in hot water and drain well. Peel and finely dice the onions. Heat 2 tablespoons of oil in a pan and fry the cutlets for 4-6 minutes on each side (depending on thickness). Turn them over several times. Finally, add salt. Cover the pan with aluminum foil and set aside. Heat a second pan with the remaining 2 tablespoons of oil. Quickly toss the diced onions until lightly browned; do not allow them to overcook. Remove with a slotted spoon. Melt the butter in the frying fat, quickly toss the mushrooms in it and fry lightly. Add the onions back in. Remove the cutlets from the pan, wrap them tightly in aluminum foil, or place them on a hotplate. Loosen the cooking juices from the chops with a little warm water. Pour in the cream and a generous splash of Worcestershire sauce. Let the sauce simmer briefly. Add the mushrooms and onions from the other pan and let them heat up again briefly in the sauce; season with salt, pepper, and Worcestershire sauce if desired. Serve the chops with the mushrooms, garnish with tomato wedges and sprigs of parsley. Mashed potatoes, also sprinkled with some (finely chopped) parsley, go very well with this. A delicious meal for the whole family; on Saturdays after sports, after a hard day at work, or at the campsite.