Grandma's French Cutlets

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• 2½ pork chops
• flour (for coating)
• salt (for coating)
• pepper (for coating)

Coat the pork chops in the flour/salt/pepper mixture. Cut the pork chops in half if they’re large.

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• butter (for frying)

Fry the pork chops in a large skillet on high heat until they get a golden color. ~2 mins on each side.

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In a large deep dish/deep baking sheet, lay out the pork chops in the middle.

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• ½ l beef stock

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.

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• 2 onions

Fry onions until they get translucent, and then put on either side of the pork chops.

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• 150 ml cream

In the same skillet, bring cream to a boil. Pour over pork chops and onions.

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• 250 g brown mushrooms

Fry mushrooms until they get a golden brown color. Put on the other side of the pork chops.

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Bring the rest of the beef stock to a boil. Pour over the pork chops, onions and mushrooms.

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• 4 potatoes
• 4 carrots

Boil water in a separate pan and boil potatoes and carrots until they get tender. Season the water with salt.

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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.

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Serve hot and with the potatoes and carrots.