Cutlet with mushroom and onion sauce

Ingredients for 2 servings:

• 200 g mushrooms
• 3 onions
• 3 tbsp oil
• some butter
• 2 pork chops, 250 g each
• some salt and pepper
• 100 ml white wine
• 150 ml meat broth
• 100 ml whipped cream
• 1 tbsp sauce thickener, dark
• 1 tsp chives, cut into rolls
• ½ tsp marjoram, dried

Instructions

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

Clean and halve the mushrooms. Peel and halve the onions, then slice them into strips. Heat a little butter in a pan, brown the mushrooms all over, and then transfer them to a plate. Heat 2 tablespoons of oil in the pan. Season the chops with salt and pepper, and fry for about 4 minutes on each side. Remove from the pan. Fry the onions in the pan juices with 1 tablespoon of oil until light brown. Add the meat and deglaze with the wine. Add the stock, bring to a boil, and simmer uncovered over medium heat for 5 to 8 minutes. Add the cream and mushrooms, and thicken with a sauce thickener. Season with salt, pepper, and marjoram. Sprinkle with chives and serve.