Oven-baked cutlet in mustard-wine cream

Ingredients for 2 servings:

• 3 carrots
• 1 parsnip(s)
• 1 bunch of spring onions
• 3 mushrooms
• 2 cloves garlic
• 1 onion(s), red
• 50 g butter
• e.g. thyme, fresh or dried
• e.g. rosemary, fresh or dried
• e.g. salt and pepper
• 2 pork chops
• Vegetable oil for frying
• 150 ml red wine
• 1 cup of cream
• 5 tbsp mustard, medium hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Preheat oven to 200°C (top/bottom heat). Slice the vegetables and mushrooms, half-ring the onion, and finely chop the garlic. Add butter to a casserole dish, and don’t skimp on it. Line the casserole dish with the vegetables, add the spices (don’t skimp on the thyme and rosemary either), and pre-cook in the oven with the lid on for about 30 minutes. In the meantime, sear the chops on each side for 2-3 minutes, remove from the oven, and deglaze the pan with the red wine. Reduce slightly, then add the cream and mustard and simmer for a few minutes. Place the chops on the bed of vegetables, pour over the wine and cream sauce, and cook in the oven at the same temperature for another 25 minutes. Remove the lid for the last 10 minutes. Note: Green asparagus might also work as a vegetable, but you would need to adjust the cooking time.