Pork medallions in onion curry cream

Ingredients for 4 servings:

• 600 g pork fillet(s) or pork schnitzel, 2 – 3 cm thick
• 750 g onion(s)
• 1 m.-sized tomato(s)
• 1 tsp curry
• 1 tbsp flour
• 200 g whipped cream
• 2 tsp broth, clear, instant
• ½ bunch parsley
• 2 tbsp oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the meat, pat dry, and cut into 2-3 cm thick slices (quarter the schnitzel). Heat oil in a pan and brown the meat on both sides. Season with salt and pepper, then remove from the pan. Peel the onions and cut into wedges. Fry in the frying fat for about 8 minutes, turning occasionally. Trim, wash, and dice the tomatoes. Dust the onions with curry powder and flour and sauté briefly. Deglaze with cream and 300 ml water, stirring occasionally. Stir in the stock and bring to a boil briefly. Season the sauce with salt and pepper. Place the medallions in an ovenproof dish and pour over the sauce. Sprinkle with diced tomatoes and bake in a preheated oven (200°C/electric oven, 175°C/fan oven, gas mark 3) for about 20 minutes. Wash and finely chop the parsley, reserving a few leaves for garnish. Sprinkle everything with chopped parsley and garnish with leaves. Serve with potato croquettes and a green salad.