Baked mushroom cutlet on peas – jasmine rice – bed

Ingredients for 4 servings:

• 4 pork chops
• 200 g mushrooms
• 1 onion(s)
• 1 clove(s) garlic
• 2 cups rice (Thai jasmine rice)
• 4 slices of cheese (raclette cheese)
• ½ bunch parsley, chopped
• 1 pack of peas (frozen)
• Salt
• pepper
• Paprika powder, hot
• Flour, smooth
• 1 shot of white wine
• e.g. broth for cooking

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mushroom mixture on cutlets topped with cheese

Clean and roughly dice the mushrooms. Peel and finely dice the onion. Fry the diced onion until translucent, add the finely chopped garlic and fry briefly. Then add the diced mushrooms. First deglaze with a splash of white wine, then season with salt, pepper, and paprika. Add the chopped parsley and let the liquid simmer. Cook the jasmine rice in the broth, then add the peas just before the end of cooking. Score the edges of the chops and pound them. Dust with salt, pepper, and paprika. Dip one side in flour and sear the meat on this side first, then place in an ovenproof dish. Spread the mushroom mixture on the unmarbled side of the chops and place a slice of raclette cheese on top. Bake in a preheated oven at 200°C to 225°C until the cheese has melted. Arrange the cutlets on a bed of rice and serve immediately. Serve with leaf salad.