Mushroom cutlets

Ingredients for 8 servings:

• 8 pork chops, 100 g each
• 100 g butter
• 300 g onion(s)
• 125 ml water
• 140 g tomato paste
• 20 g flour
• 150 g cream
• 250 g mushrooms
• Salt
• Pepper from the mill
• Paprika powder, sweet
• 1 tbsp curry

Instructions

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

Rinse the meat under running water, then pat dry. Rub the chops on both sides with salt and pepper and sprinkle with paprika. Melt half the butter in two large pans and fry the chops on both sides for about 3 minutes. Add ½ tablespoon of curry powder to each pan and fry. Peel and slice the onions. Layer them with the chops in a narrow ovenproof dish. Add the cooking juices from both pans to a boiling water, stir in the tomato paste, and pour over the chops. Trim the mushrooms and slice them thickly. Melt the remaining butter in a pan and sauté the mushrooms for about 10 minutes. Season with salt and pepper, then add the flour. Stir well, then add the cream and cook, stirring constantly, until smooth. Season again, then pour the sauce over the chops. Bake in a preheated oven at 200 degrees Celsius for about 20 minutes. Serve with potato croquettes or French fries and salad.