Pork Chops with Mushrooms

Preheat the oven to 180 ˚C.

Roughly chop the onion, slice the garlic thinly. Cut the pickles lengthwise into fine strips. Cut the bacon into 0.5 cm cubes. Cut the mushrooms into sixths, finely chop the capers.

Score the fatty edge of the chop in several places down to the meaty part. Season the meat thoroughly with salt and pepper on both sides. Heat oil in a pan over high heat and gradually sear the chops on all sides until golden brown. First, on the thinner, fatty side. Set the seared meat aside on a plate.