Baked cutlets with savoy cabbage

Ingredients for 4 servings:

• 750 g savoy cabbage
• 250 g mushrooms
• 320 ml tomato peppers, pickled
• 30 g butter
• 250 ml vegetable stock
• 200 g cream
• 1 tbsp flour
• Salt
• pepper
• 4 pork chops
• 100 g cheese (Gouda), grated
• 2 tbsp oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Clean and wash the savoy cabbage, and pre-cook it a little, then cut it into strips. Halve the mushrooms and fry them in butter. Add the savoy cabbage, fry it a little, add the broth and tomato and pepper, and simmer for about 15 minutes. Mix the cream and flour and add it to the cabbage. Bring to a boil, season with salt and pepper, and pour into a casserole dish. Heat the oil in a pan. Brown the meat for about 4 minutes on each side, seasoning with salt and pepper. Place the chops on top of the vegetables and scatter the cheese over them. Grill under the preheated grill for about 5-10 minutes.