Pork with Mushroom Sauce

Cut the meat into chops if it isn't already cut. Season the chops with salt and black pepper on both sides.

Marinate the chops in the wine and olive oil in a large bowl. Set aside.

Preheat the oven to 180–200 °C (356–392 °F).

Once the oven is hot, place the chops in a baking dish and pour over the marinade and a little water. Bake until done (the time depends on the cut of pork you chose).

Peel or wipe the mushrooms clean (but not with water). Then slice them. Get the other sauce ingredients ready.

When the chops are done, take them out of the oven. Strain the juices into a separate container and cover the chops to keep them warm.

Melt the butter in a saucepan. Add the mushrooms and cook them covered until soft. Then add the flour and stir until it changes color slightly. Add the pan juices and the milk and stir until thickened.

Place the chops on the plate and spoon the mushroom sauce over them. Sprinkle with extra black pepper and parsley if you like.