Chops in the Foil

Clean the mushrooms dry and cut into slices. Remove the skin from the onions or shallots and cut them into coarse pieces. Cut the bacon slices into strips.

Brush the chops on both sides with the mustard and season with salt and pepper. Fry in the hot clarified butter for about 45 seconds on each side. Remove from the frying pan.

Fry the bacon and onions in the drippings of the chops until crispy, without adding any more fat. Now add the mushrooms and fry briefly. If the mushrooms draw juice, evaporate it completely.

Spread large sheets of aluminum foil on the surface. Put one cutlet on each. Spread the mushroom mixture evenly over it. Drain the pelati tomatoes accurately into a sieve and drain well (use juice as an appetizer or for soup). Spread evenly over the chops and season lightly. Top each with a sprig of rosemary. Loosely close the sheets into a package and place on a baking sheet.

Meanwhile, bake the chops in a 200 °C oven on the second rack from the bottom for 20-25 min. Put them in the foil on plates and open them only at the table.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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