Pork Chops with Mushrooms and Vegetables under a Golden Crust
Pork and hard cheese provide complete protein, while mushrooms and pepper bring a savory aroma. Sour cream binds the vegetables beneath a golden cheese crust that helps keep the chops juicy. Rest briefly before serving; leftovers reheat well in the oven.
Slice the champignons (200 g), bell pepper (100 g), and onion (80 g); divide the pork (600 g) into four chops. Allow about 15 minutes for this preparation.
Heat olive oil (15 g) in a skillet for 2 minutes. Sear the chops for about 6 minutes total, turning once; season with table salt (4 g) and black pepper (1 g).
In 3 minutes, mix the prepared vegetables with sour cream 20% (120 g), spread them over the meat, and top with grated hard cheese (120 g). Bake at 190°C for about 20 minutes, until the pork is cooked and the crust is golden.
Rest the dish for 5 minutes so the crust sets before serving.
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