Oven cutlets with mushroom-tomato sauce and ribbon noodles

Name: Oven cutlets with mushroom-tomato sauce and ribbon noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Mushrooms; 1 collar Spring onions; 4 Pork neck chops (approx. 200 g each); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 370 g thin ribbon noodles (tagliatelle); 7-10 Tbsp Cayenne pepper; 1 pck (400 g each) chunky tomatoes; 5 TABLESPOONS Whipped cream; 7-10 Tbsp Sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

Hearty and quick: The chops braise in the oven, the noodles cook by themselves and you have time to prepare the sauce.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Mushrooms
1 collar Spring onions
4 Pork neck chops (approx. 200 g each)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
370 g thin ribbon noodles (tagliatelle)
7-10 Tbsp Cayenne pepper
1 pck (400 g each) chunky tomatoes
5 TABLESPOONS Whipped cream
7-10 Tbsp Sugar

Directions

1
Clean, wash and halve the mushrooms. Clean, wash and cut spring onions into rings. Wash chops and dab dry.
2
For the chops: Heat oil in a large frying pan. Fry the chops on both sides. Season with salt and pepper. Place in an ovenproof dish. Continue cooking in the preheated oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer) for approx. 10 minutes.
3
Meanwhile cook the noodles in boiling salted water according to the instructions on the packet. Sauté the mushrooms in the hot frying fat. Fry the spring onions briefly. Season everything with salt and cayenne pepper. Stir in tomatoes, bring to the boil and simmer for about 5 minutes. Stir in cream and season the sauce with salt, pepper and 1 pinch of sugar. Drain the noodles. Serve with chops and sauce.