Pork Chops

For the pork chops, cut small pockets into the meat.

For the filling, sauté the diced onion in butter, add bacon cubes, sliced mushrooms and parsley and sauté briefly.

Pour the stuffing into the pork chops and fix with a toothpick. Coat with salt, pepper, garlic and mustard.

Fry the meat in oil, then deglaze with white wine and add some soup. Let it boil down and thicken the sauce with cream or crème frâiche.

Arrange the pork chops on plates and serve hot.

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