Summary

Ingredients

• 4 pork chop (s) (also veal or turkey)
• Butter for frying
• 40 g flour, smooth
• 250 ml milk
• salt and pepper
• nutmeg
• Sprinkle wort
• 2 tablespoon sweet cream (cream)
• 1 egg yolk (yolk)
• 30 g parmesan cheese
• 150 g ham
• 200 g mushrooms
• 1 pack 8 herbs, frozen

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Instructions

1. Cut the chops on the edge and pound them weakly, season with salt, pepper and fry in hot margarine. Place on a fire-proof plate and keep warm.
2. Eight the mushrooms, cut the ham into cubes. Sweat the mushrooms in butter. When the juice has evaporated, dust with flour. Bring to the boil with milk and cook to a thick sauce. Season to taste with salt, nutmeg and sprinkling seasoning. Mix in the ham and parmesan cheese.
3. Whisk the yolk and cream and stir into the no longer boiling sauce along with the 8 herbs. Allow to cool slightly. Spread the ragout over the fried chops and quickly bake to a golden yellow color in a preheated oven or grill.
4. It is a very tasty sauce, of which more can be made and frozen. This also tastes great if you put it over pasta that has not been completely cooked.