Summary

Ingredients

• 8 pork chop (s), 100 g each
• 100 g butter
• 300 g onion (s)
• 125 ml water
• 140 g tomato paste
• 20 g flour
• 150 g cream
• 250 g mushrooms
• salt
• pepper from the grinder
• Paprika powder, noble sweet
• 1 tablespoon curry

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Instructions

1. Rinse the meat under running water, then pat dry. Rub the chops on both sides with salt and pepper and sprinkle with paprika powder.
2. Melt half of the butter in two large pans and fry the chops on both sides for about 3 minutes. Pour ½ tablespoon curry powder each into the pans and fry them with them. Peel the onions and cut into slices. Put the cutlets in layers in a narrow ovenproof dish. Boil the roast set from the two pans with water, stir in the tomato paste and pour over the chops.
3. Clean the mushrooms and cut into thick slices.
4. Melt the remaining butter in a pan and stew the mushrooms in it for about 10 minutes. Season with salt and pepper, then add the flour. Stir well, then pour in the cream and cook to a smooth sauce, stirring constantly. Season again to taste, then pour the sauce over the chops.
5. Cook in a preheated oven at 200 degrees for about 20 minutes. Serve with potato croquettes or French fries and salad.