Summary

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)

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Instructions

1. Cook the potatoes with their skins in boiling water for 15-20 minutes. Drain, peel and cut into slices.
2. 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.
3. 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.
4. 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.
5. 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.