Chops Gourmet

For a wide ovenproof dish of about 2 liters, greased curry, mustard, garlic, salt and pepper stir well, coat chops with it.

Heat clarified butter in a frying pan. Reduce temperature, roast chops on both sides for about seven minutes each, place in prepared pan. Dab up drippings with kitchen roll, add a little clarified butter if necessary.

Topping: Sauté the onion in the same frying pan, add the mushrooms and cook until the liquid has reduced completely.

Add ham and parsley. Add Marsala, bring to a boil, reduce temperature, simmer completely for about two minutes, season.

Spread the mixture evenly over the chops. Drizzle cream over the top.

Bake: about five minutes in the middle of the oven heated to 240 °C.

Goes well with: Roast potatoes, pasta.

Tips Replace pork chops with veal chops or steaks.

Sprinkle a little grated Sbrinz over the filling.

Use white or possibly red wine instead of Marsala. Fresh kitchen herbs (e.g. marjoram), in the topping form.

Can be prepared in advance: Cook the chops a few hours or 1 day in advance, keep in the refrigerator with the lid closed. Bake only before serving, the baking time is then twenty minutes at 200 degrees .

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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