Summary

Ingredients

• 4 pork chop (s)
• 100 g ham, cooked
• 20 g butter
• 1 small onion (s)
• 1 shallot (s)
• 1 clove garlic
• 150 g mushrooms
• 1 tomato (s)
• 1 teaspoon thyme, finely stripped
• salt
• Pepper, whiter

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Instructions

1. Preheat the oven to 220 ° C.
2. Cut off the fat from the chops and finely chop with the ham, fry briefly in the butter. Peel and finely chop the onion, shallot and garlic. Clean, clean and slice the mushrooms. Peel and core the tomato.
3. Add the vegetables with the thyme to the ham mixture, sauté and season.
4. Take the vegetables out of the pan and keep warm.
5. Fry the chops briefly on both sides in the hot pan so that the pores close.
6. For each cutlet spread out a sheet of aluminum foil, place a quarter of the ham and vegetables mixture and a cutlet on top and wrap it in the foil.
7. Place in the oven on the wire rack and cook for 18 minutes.
8. Serve in aluminum foil.