Stuffed cutlets with creamed mushrooms

Ingredients for 4 servings:

• 15 g porcini mushrooms, dried
• 1 m.-sized onion(s)
• ½ bunch parsley
• 4 pork chops, each approx. 200 g
• Salt and pepper, black
• 150 g ham, cooked
• 2 tbsp oil
• 500 g mushrooms, small
• 150 g whipped cream
• 250 g cherry tomatoes
• 1 tsp mustard, medium hot

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Soak the porcini mushrooms in 3/4 liter of lukewarm water for about 30 minutes. Dice the ham, peel the onion, and dice very finely. Wash, pick, and finely chop the parsley. Wash the cutlets and cut a pocket into each one (the butcher will do this for you). Drain the porcini mushrooms, reserving the soaking water. Chop the porcini mushrooms. Mix with the onion, ham, and parsley and season the stuffing. Stuff the cutlets with the mixture and secure the pockets with skewers. Heat oil in a pan. Fry the cutlets for about 6-7 minutes on each side. Meanwhile, clean and halve the mushrooms. Season the cutlets, remove them, and keep warm. Brown the mushrooms in the frying fat. Pour in the porcini mushroom liquid and cream. Simmer for about 5 minutes. Wash the tomatoes and heat them in the sauce. Season with salt, pepper, and mustard. Serve the chops with the sauce and rice or potatoes.