Sweet smoked pork from the tray

Ingredients for 6 servings:

• 1 kg smoked pork, cut into 6 – 8 cutlets
• 200 g mushrooms, brown, finely chopped
• 2 onions, finely chopped
• ¼ bunch fresh parsley, finely chopped
• 200 g sour cream
• 200 g crème fraîche
• 100 g sour cream
• 200 g cheese (Gouda), grated
• 1 bunch of spring onions
• 1 can pineapple, sliced ​​or chunked
• pepper
• Spice mix for chops

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 35 minutes

Rub the fresh smoked pork chops with pepper and chop seasoning and place them on a roasting pan. Arrange the finely chopped mushrooms and onions on top. Mix the cream, sour cream, and crème fraîche until smooth. Season with pepper and stir in the finely chopped parsley. Pour this mixture over the meat and let it sit in the refrigerator for at least 4 hours, or overnight if possible. If the meat has been refrigerated overnight, allow it to return to room temperature the next day (this is not necessary if it has been refrigerated for a few hours). After this time, roast the meat in a preheated oven at approximately 200°C (top/bottom heat) or 175°C (fan oven) for approximately 40 minutes. In the meantime, drain the pineapple. Trim the spring onions, slice them into rings, wash them, and drain them. After 40 minutes, pour the pineapple, spring onions, and cheese over the meat, mix them slightly with the pre-soaked broth, and leave in the oven for another 15 minutes. A popular addition is white bread or onion bread with a chilled beer.