Pork shoulder in creamy sauce with mushrooms and garlic

Ingredients for 4 servings:

• 4 slice(s) pork shoulder steak(s)
• 250 g mushrooms
• 1 onion(s)
• 6 tbsp sweet cream
• 150 ml dry white wine or vegetable stock
• 1 tbsp mustard
• 2 cloves garlic
• 1 tbsp marjoram, fresh
• 1 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Chop the garlic and marjoram, and slice the onion. Halve the shoulder steaks. Remove the stems from the mushrooms. Place the mushrooms flat-side down in the heated oil and sprinkle with garlic, salt, and pepper. After briefly frying (just enough to brown the flat side), turn the mushroom heads over and continue frying until tender (about 5 minutes). Remove the mushrooms and set aside. Add the onion to the pan and fry over medium heat for 3 minutes. Add the pork and brown on both sides. Now add the mustard, wine, marjoram, salt, and pepper, and simmer for 12-15 minutes. Stir in the cream and bring to a boil briefly. Season to taste and add the mushrooms back in. Serve with mashed potatoes or rice. Vegetable stock can also be used instead of wine.