6 pork shoulder chops
1.2 kg potatoes
600 g broccoli
Pepper sauce
250 g mushrooms
250 g sliced onion rings
30 g butter
2 tbsp oil
Pepper and salt
Season the pork chops with salt and pepper and fry them until golden brown on both sides.
Finish cooking the pork chops in a preheated oven at 160°C for another 10 minutes.
Sauté the onions and mushrooms in the butter.
Boil the potatoes until tender.
Cook the vegetables until just tender.
Serve one pork chop per person with potatoes, vegetables, mushrooms and onions. Garnish with pepper sauce.