6 pork shoulder chops
1.2 kg potatoes
600 g seasonal vegetables
300 g mushrooms
2 onions (250 g)
2 cloves of garlic
500 ml gravy
30 g butter
2 tbsp oil
Salt and pepper
Season the pork chops with salt and pepper and fry them until golden brown on both sides.
If needed, finish cooking the pork chops in a preheated oven at 160°C for 10 minutes.
Sauté the onions, garlic, and mushrooms in the butter.
Add the gravy and let it simmer gently for 5 minutes.
Boil the potatoes until tender.
Cook the vegetables until just tender.
Serve one pork chop per person with potatoes, seasonal vegetables, and the mushroom and onion gravy.
