Baked pork medallions with smorgasbord sauce

Ingredients for 2 servings:

• 4 small pork medallions
• 1 tomato(s), sliced
• 4 slices of processed cheese
• Salt
• Paprika powder
• some garlic powder, to taste
• 1 pack of diced ham
• 1 egg(s), hard-boiled
• 1 handful of mushrooms, sliced
• 1 can of tomatoes (pizza)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

What the refrigerator has to offer

Brown the pork medallions until almost cooked through and season with salt, paprika, and garlic. Then briefly fry the tomato slices in the pan until they are slightly softened and lightly browned. Place the tomato slices on the medallions and sprinkle with melted cheese. Cover the pan until the cheese has melted. Remove the medallions from the pan and keep warm. For the sauce, I used leftovers from the fridge. Brown the ham cubes in the pan, add the mushrooms, and fry briefly. Add the pizza tomatoes and the chopped egg and bring to a boil briefly. Add the cream and reduce the sauce to a creamy consistency. Pasta, rice, or potatoes go well with this as a side dish.