Stuffed cutlet with creamed mushrooms

Name: Stuffed cutlet with creamed mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 15 g dried; 7-10 Tbsp Porcini mushrooms; 100 g cooked ham; 1 medium onion; 1/2 bunch Parsley; 4 Pork chops (about 200 g each); 7-10 Tbsp salt, pepper, 2 tablespoons of oil; 500 g small mushrooms; 150 g Whipped cream; 250 g small tomatoes; 1 TABLESPOON medium hot mustard; 7-10 Tbsp wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

15 g dried
7-10 Tbsp Porcini mushrooms
100 g cooked ham
1 medium onion
1/2 bunch Parsley
4 Pork chops (about 200 g each)
7-10 Tbsp salt, pepper, 2 tablespoons of oil
500 g small mushrooms
150 g Whipped cream
250 g small tomatoes
1 TABLESPOON medium hot mustard
7-10 Tbsp wooden skewers

Directions

1
Soak porcini mushrooms in 3/8 l lukewarm water for about 30 minutes. Dice ham. Peel and finely dice onion. Wash and finely chop the parsley
2
Wash the chops and cut one pocket each. Drain the porcini and collect the soaking water. Chop the mushrooms. Mix with onion, ham and parsley. Season if necessary. Fill chops with them. Pin with skewers
3
Heat the oil in a pan. Fry the chops for 5-6 minutes on each side. In the meantime clean and halve the mushrooms. Season chops, take them out and keep them warm
4
Sauté the mushrooms in the frying fat. Pour on porcini mushroom water and cream. Let simmer for about 5 minutes. Wash the tomatoes and heat in the sauce. Season to taste with salt, pepper and mustard. Arrange everything. Served with: baguette or boiled potatoes