Have fun preparing this mushroom dish!
The filling: Sauté the mushrooms with the chopped shallot in butter for about 5 minutes. Chop the pork, goose liver and mushrooms in a hand mixer. Add seasoning salt, cognac and eggs, stir well.
Season the chops with salt and season with pepper. In a braising pan, roast “English” on both sides in very hot fat. Place on a platter. Spread the farce evenly over the chops, cover with a pork net. Form into a roasting pan and place a piece of butter on top.
Steam for about 15 minutes over medium heat. Arrange the chops on a heated plate. Serve the plums and pepper sauce separately.
Serve with mashed potatoes.
Recommended wine: Blauer Spätburgunder (Pinot Noir)
Preparation time: half an hour, cooking time: 20 min.
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