Fried Pork Chops with Mushroom Sauce and Roast Potatoes - Stekt kotlett med champinjonsås och ugnsrostad potatis

FRIED PORK CHOPS WITH MUSHROOM SAUCE

AND ROAST POTATOES

Stekt fläskkotlett med champinjonsås och

ugnsrostad potatis

Serves 2

2 boneless pork chops, room-tempered

salt, pepper

fresh rosemary

1 tablespoon butter or margarine

Roast potatoes:

10.6 oz potatoes

1 tablespoon rapeseed oil

salt

fresh rosemary

Mushroom sauce:

3½ oz mushrooms

1 tablespoon butter or margarine

1 tablespoon flour

0.8 cup regular milk

For serving:

boiled broccoli

cherry tomatoes

Preheat oven to 437F.

Potatoes:

Peel the potatoes and cut in wedges. Place them in an oven-proof pan. Drizzle with oil and blend well, then flavor with salt and pepper. Sprinkle with fresh rosemary to taste and roast the potatoes in the middle of the oven for about 20 minutes.

Mushroom sauce:

Trim and cut the mushrooms in pieces and sauté them in a saucepan with butter or margarine until nicely colored. Add flour and stir. Dilute with milk and boil for 10 minutes. Flavor to taste with salt and pepper.

Cut the rind a few times in the pork chops and wipe them off. Fry for about 3 minutes on each side and flavor with salt and pepper while frying.

Serve with broccoli and cherry tomatoes.

Enjoy!

Bella