Clean and trim the mushrooms and, depending on size, cut them in half or into pieces. Clean and wash spring onions and cut into fine rings. Wash chops and dab dry.
Heat the oil in a large frying pan and fry the chops in it in portions, turning them briefly and hot. Season with salt and pepper, place in an ovenproof dish and bake in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see
manufacturer) allow to cook for 8-10 minutes.
Prepare the pasta in plenty of boiling salted water according to the instructions on the packet. Add butter to the hot frying fat. Fry the mushrooms for 4-5 minutes, turning them over. Add spring onions, except for a little bit for sprinkling, season with salt and cayenne pepper and pour on 250-300 ml water.
Stir in tomato sauce, bring to the boil and simmer for about 5 minutes. Stir in crème fraiche. Season the sauce with salt and cayenne pepper.
Pour the pasta into a sieve, drain and serve with chops and some sauce. Sprinkle with remaining spring onions.