Natural pork cutlets in sour cream sauce with mushrooms

Ingredients:

• 4 natural boneless pork chops (center cut), approximately 2.5 cm thick (total weight approximately 600 g)
• 2 tbsp. l. olive oil
• 110 g of chopped mushroom mixture
• Half a red onion, chopped
• 1 clove garlic, finely chopped
• 1/4 cup brandy or white wine
• 1/4 cup lightly salted chicken broth
• 3 tbsp sour cream
• 1 tbsp chopped fresh parsley
• Steamed green beans, for serving (optional)

Preparation:

1. Preheat oven to 200°C (400°F). Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Season the pork chops with salt and black pepper and cook, turning once, until golden brown, 2-3 minutes per side. Transfer to a foil-lined baking sheet and bake until cooked through but still pink inside, about 5 minutes.
2. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the mushrooms and cook, stirring, until softened, about 4 minutes. Add the onion, garlic, and a pinch of salt and cook until the onion is translucent, about 2 minutes. Remove the skillet from the heat, stir in the brandy, and scrape up any browned bits with a wooden spoon. Return to the heat and cook until the liquid has almost completely evaporated, about 1 minute. Add the chicken broth and cook until tender, another 2 minutes. Remove from the heat, stir in the sour cream and parsley, and season with salt and pepper to taste.