Pork Chops with Mushrooms and Cream Sauce

Preheat the oven to 180 °C top/bottom heat.

Roughly dice the onions, slice the garlic thinly. Cut the pickled gherkins into fine strips (julienne). Cut the bacon into cubes of approx. 0.5 cm. Quarter or sixth the mushrooms depending on their size, finely chop the capers.

Score the fatty edge of the chops in several places down to the meat (prevents curling during frying). Season the meat generously with salt and pepper on both sides. Heat the oil in a pan over high heat and sear the chops until golden brown all over – start with the fatty side. Remove the meat and set aside.