Mushroom Chops

Rinse the chops under cold running water and dry well with kitchen roll. Rub both sides with salt and pepper and sprinkle with paprika powder.

Melt half of the butter in two large frying pans and roast the chops in it for three minutes on both sides. Add 1/2 tbsp. curry powder to each of the frying pans and fry. Peel and slice the onions. Place in layers with the chops in a thin ovenproof dish. Boil the drippings from the two frying pans with the water and mix the paradeis pulp in it, pour it over the chops. Clean the mushrooms and cut them into thick slices, the smaller ones only in half. Melt the remaining butter in a frying pan and steam the mushrooms in it for 10 minutes until soft. Sprinkle with salt and pepper and add the flour. Stir well, add the whipping cream and stir continuously to make a smooth sauce. Season again. Pour the sauce over the chops. Bake in the heated oven at 200 °C on the middle shelf for 20 minutes. Serve with French fries or potato croquettes and a mixed leaf salad.

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