Majken Bech Bailey’s pork chops in tomato cream sauce

1. Preheat your oven to 185 degrees fan.
2. Prepare the vegetables. Cut the mushroom into quarters, chop the red onion roughly and cut the pepper into thin strips.
3. Heat a pan on high. Season the chops on both sides with salt and freshly ground pepper, put a dab of butter on the pan and brown the chops for a minute on each side, then place them in an ovenproof dish or roasting pan. For best results, use a dish that fits the chops and leaves just a small amount of space around them.
4. Fry the bacon cubes in the same pan until crispy and pour them over the chops.
5. Add the chopped tomatoes (then fill the empty tin with water and add that too) to the pan with the cream, vegetable stock, paprika and oregano and let it boil gently for five minutes. Season with a little balsamic, salt and pepper, and then pour the cream sauce over the chops in the dish.
6. Rinse the pan and put it back on the burner. Sauté the mushrooms until golden and then fry the red onion for a minute. Add to the dish with the pork chops.
7. Spread the thin strips of pepper over the chops and press down very lightly.
8. Put a strip of chopped parsley in the middle of the dish and season with a little extra pepper.
9. Put the dish into the preheated oven and cook for 30 minutes.
10. Serve with rice or boiled potatoes.

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