Summary

Ingredients

• 500 g mushrooms
• 2 bell peppers, red and green
• 2 onions)
• 4 pork chop (s), detached
• 3 tablespoon flour
• 2 tablespoons oil
• 150 ml vegetable stock
• 150 g cream
• 100 g Gouda in one piece
• 6 stems parsley
• salt and pepper

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Instructions

1. Clean the mushrooms and cut in halves or quarters depending on the size. Clean and wash the peppers and cut into short strips. Peel and dice the onions.
2. Wash the chops and pat dry. Season the meat with salt and pepper and turn in 2 tablespoons of flour. Heat a little oil in a pan, fry the cutlets in it for about 3 minutes, turning, then remove.
3. Sweat the mushrooms in hot frying oil. Add the onions and pepper strips, sauté. Season with salt and pepper. Dust with 1 tablespoon flour and sauté. Pour in the broth and cream while stirring, bring to the boil and simmer for about 3 minutes.
4. Put the meat and the mushroom and pepper sauce in a baking dish. Grate the gouda and sprinkle over it. Bake in a preheated oven at 200 ° C (top / bottom heat, convection: 175 ° C, gas: see manufacturer) for about 30 minutes. Wash the parsley, shake dry and chop. Serve the schnitzel sprinkled with the parsley.