Pork Chops Au Gratin

Pat the chops, score the edge, season with salt and pepper and dust with flour. Fry in hot butter fat on both sides. Place the chops in an ovenproof dish. Pour vegetable soup over the pan and pour it over the chops. Cook in the oven heated to 180 degrees for about 15 to 20 minutes. Hollow out the tomatoes. Cut leek into tender strips and steam in butter until soft.

Add sour cream and season with salt, pepper and nutmeg (freshly grated).

Fill the leek vegetables into the tomatoes and put them into the form with the chops. Whip the cream until stiff. Finely grate the cheese, fold into the whipped cream and pour over the cutlets. Put the dish in the oven heated to 180 °C for 10 to 15 minutes. Finally, season the sauce a little with salt.

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