Summary

Ingredients

• 750 g potato (s)
• 8 pork chop (s), fluffed
• 2 tablespoons oil
• 200 g mushrooms
• 1 medium onion (s)
• 1 clove garlic
• 350 ml broth, clear
• 125 g whipped cream
• 100 g peas, frozen
• 100 g cheese (rated pizza cheese)
• 30 g butter / mararine
• 30 grams flour
• salt
• Pepper, whiter

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Instructions

1. Cook potatoes with their skins in boiling water for 15-20 minutes. Drain, peel and cut into slices. Fry the cutlets 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 while turning, season with salt and pepper.
2. For the sauce, finely dice the onions and garlic. Heat the fat. Sauté the onions and garlic in it. Dust with flour and sweat. Deglaze with the stock and cream while stirring. Bring to the boil and season with salt and pepper.
3. Layer the meat, potatoes and peas in a baking dish. Season with salt and pepper. Pour the sauce over it and sprinkle with cheese. Bake in a preheated oven at 200 ° C (convection 175 ° C) for 20-25 minutes.
4. If you like, you can refine the bechamel sauce with fresh herbs such as parsley, chives or thyme.