Pork Chops with Mushroom Tomato Sauce - Kotlett i svamp- och tomatsås

PORK CHOPS WITH MUSHROOM TOMATO SAUCE

Kotlett i svamp- och tomatsås

Serves 4

5 oz smoked bacon

4 pork chops, bone-in, 1½ to 1.8 lbs

salt, pepper

butter for frying

7 oz sliced mushrooms

2 garlic cloves

2 chopped tomatoes

1 small bunch parsley or fresh thyme

0.8 cup vegetable bouillon

1.2 cup cream that can be cooked

corn starch for thickening if needed

Fry the bacon until crisp and drain on paper towels. Chop in pieces when cooled. Make a cut in the pork chops if they have a rind of fat and, if so, leave it on the chops when frying. Flavor the room-tempered meat with salt and pepper and brown on all sides in butter until nicely colored. Remove from the pan.

Fry the mushrooms and finely grated garlic, then add tomatoes, bacon and parsley or thyme. Flavor with salt and pepper and put half of this mixture in a separate bowl. Add bouillon and cream and simmer for at least 5 minutes. Adjust the spices if necessary and thicken as you prefer. Put the pork chops in the sauce and simmer until they're done. Top with remaining mushroom mix and decorate with parsley if desired.

Serve with boiled potatoes, rice or roast vegetables and a green salad.

Enjoy!

Bella