Coat the pork chops in the flour/salt/pepper mixture. Cut the pork chops in half if they’re large.
Fry the pork chops in a large skillet on high heat until they get a golden color. ~2 mins on each side.
In a large deep dish/deep baking sheet, lay out the pork chops in the middle.
In the same skillet used for frying, bring half of the beef stock to a boil. Pour over the pork chops on your deep dish.
Fry onions until they get translucent, and then put on either side of the pork chops.
In the same skillet, bring cream to a boil. Pour over pork chops and onions.
Fry mushrooms until they get a golden brown color. Put on the other side of the pork chops.
Bring the rest of the beef stock to a boil. Pour over the pork chops, onions and mushrooms.
Boil water in a separate pan and boil potatoes and carrots until they get tender. Season the water with salt.
Put your pan or baking sheet in the oven for 30 minutes or longer. 200°C. Lower temperature for longer times. Tip: the pork chops will get more tender the longer it stays in the oven.
Serve hot and with the potatoes and carrots.