Ingredients: 2 pork escalopes, salt, pepper, 1 garlic clove, 150 grams chesnut mushrooms, 5 sundried tomatoes, 50 ml beef stock,
Season 2 pork escalopes with salt and pepper. Bake the pork escalopes brown in hot butter. Remove the pork escalopes from the pan. Bake in the remaining fat 1 finely chopped garlic clove, 150 grams sliced chesnut mushrooms and 5 chopped sundried tomatoes. When the mushrooms are tender, add 50 ml beef stock. Let it reduce slightly. Place the pork escalopes back into the pan to make it a bit warmer. Serve with baked potatoes and a salad. Enjoy!