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Pork Chops with Mushrooms and Cream Sauce
(0)
60 min
Under an hour
Gurkerl Küche
Zarte Schweinskoteletts treffen auf eine herzhafte Sauce aus frischen Champignons, würzigem Speck und einem Schuss Schlagobers. Verfeinert mit Kapern und Essiggurken entsteht ein echtes Wohlfühlgericht, das perfekt in die österreichische Küche passt. Ein Klassiker, der in weniger als einer Stunde auf dem Tisch steht!
Preparation method
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.
Chef's tip
Classic Austrian potatoes or butter dumplings are excellent as a side dish.
If you use salt-preserved capers, rinse them thoroughly under running water beforehand.
70 min
Under an hour
