Lemon steaks with thyme mushrooms

Ingredients for 4 servings:

• 4 pork steaks
• 500 g mushrooms
• 1 chili pepper(s)
• 1 lemon(s), organic
• 4 sprigs of thyme
• 4 stalks of parsley
• 2 tbsp butter
• 5 tbsp olive oil
• some salt and pepper and possibly lemon salt

Instructions

Working time approx. 20 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 52 minutes

Clean the mushrooms, trim the stems, and halve the mushrooms lengthwise. Wash the thyme and parsley, spin dry, pick off the leaves, and roughly chop. Wash the chili pepper, halve, deseed, and finely slice. Wash the lemon, zest, and halve the fruit, then squeeze the juice from one half and slice the other half. Wash the pork steaks, pat dry, and season with salt and pepper. Mix the mushrooms in an ovenproof dish with the thyme and 3 tablespoons of olive oil, season with salt and pepper, and bake in a preheated oven at 220 degrees Celsius (convection oven) for about 12 minutes. Heat 2 tablespoons of olive oil in a pan and sear the pork steaks on both sides. Reduce the heat and add the butter, chili, lemon zest, and lemon slices. Continue frying the steaks for 2 minutes over medium heat, basting the steaks with the lemon oil frequently with a spoon. Remove the pan from the heat and let the steaks rest for another 2 minutes. Arrange the mushrooms and steaks on plates, sprinkle with a little salt or lemon salt, sprinkle with parsley, and serve with fresh baguette.