Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g potato (s)
- 8 piece (s) pork chop (s) á approx. 75 g
- 2 tablespoons oil
- Salt and pepper, whiter
- 200 g mushrooms
- 1 medium onion (s)
- 1 clove garlic
- 30 g butter
- 30 grams flour
- 350 ml broth
- 125 g whipped cream
- 100 g peas, frozen
- 100 g cheese, rated
- possibly herbs (parsley, chives or thyme)
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with their skins in boiling water for 15-20 minutes. Drain, peel and cut into slices.
- Fry the chops in the hot oil for about 2 minutes on each side. Season with salt and pepper. Remove and set aside. Halve the mushrooms and fry in the frying fat for 4-5 minutes, turning, season with salt and pepper.
- For the sauce, finely dice the onion and garlic. Heat the fat. Fry the onion and garlic in it. Dust with flour and toast briefly. Deglaze with the broth and cream while stirring, bring to the boil and season with salt and pepper.
- Layer the meat, potatoes, mushrooms and peas in a baking dish. Season with salt and pepper. Pour the sauce over it and sprinkle everything with cheese. Bake in a preheated oven at 200 ° C (convection 175 ° C) for 20-25 minutes.
- If you like, you can refine the bechamel sauce with some fresh herbs. In addition to parsley, chives or thyme also go very well with this casserole. Chop the herbs and finally stir into the sauce.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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