Summary

Ingredients

• 4 pork chop (s)
• 200 g mushrooms
• 1 onion (s)
• 1 clove garlic
• 2 cup / s rice (Thai jasmine rice)
• 4 slices cheese (raclette cheese)
• 0.5 ½ bunch parsley, chopped
• 1 packet peas (frozen)
• salt
• pepper
• Paprika powder, hot as rose
• Flour, smooth
• 1 dash white wine
• Broth for cooking

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Instructions

1. Clean and roughly dice the mushrooms. Peel the onion and chop finely.
2. Roast the onion cubes until translucent, add the finely chopped garlic cubes and roast briefly. Then add the mushroom cubes. First deglaze with a dash of white wine, then season with salt, pepper, paprika powder and salt. Add the chopped parsley and let the liquid simmer first.
3. Boil the jasmine rice in the broth, then add the peas shortly before the end of cooking.
4. Cut the chops along the edges and pound them. Dust with salt, pepper and paprika powder. Dip one side in flour and fry the meat with this side first, then place in an ovenproof dish. Spread the mushroom mixture on the unmottled side of the chops and place a slice of raclette cheese over it
5. Bake in a preheated oven at 200 ° C to 225 ° C until the cheese has melted.
6. Arrange the cutlets on a bed of rice and serve immediately.
7. Leaf lettuce goes well with it.