1 lb pork chops, salt, 8 oz mushrooms, 1 small red onion, 1/2 bunch of parsley, 1 1/2 oz butter, dash of ground black pepper, 1 egg, 4 slices of ham, 4 slices of hard cheese, oil to deep-fry
for the roast juice:
1 teaspoon flour, 1/2 teaspoon tomato paste
Cut the meat across into 4 even slices. Flatten with a mallet, make incisions where stringy and rub in with salt. Set aside. Clean and grate the mushrooms. Peel and chop the onions, chop the parsley finely. Sauté the onion on the melted butter, add the mushroom and the parsley. Mix in salt and pepper and cook until all the liquid evaporates. Pull to the side and mix in the eggs as well. Fry the meat slices in hot oil for 3-4 minutes and place them in a casserole. Smear on the mushroom mixture then cover with a slice of ham then cheese. In a hot oven, bake for about 8 minutes. Prepare the roast juice in the remaining frying oil: add the flour and the tomato paste, cook for 1 minute. Add 5 oz water, cook for another 1-2 minutes, add salt to taste, strain. Pour it over the meat slices before serving. Garnish with rice and thin slices of fried potato.
Preparation time: 40 minutes
One serving: 2780 kJ/665 kcal