600 g pork neck or pork cutlet
1 onion head
200 g mushrooms
150 g yellow cheese
1-2 tablespoons sunflower oil
For the Béchamel sauce:
600 ml milk
50 g butter
50 g all-purpose flour
a pinch of nutmeg
chives or parsley
Rinse the pork chops and dry them using kitchen paper. Season with salt and black pepper. Put them next to each other in a baking tray that you’ve greased with sunflower oil beforehand. Put the sliced onion and mushrooms onto the chops. Season once again with salt and black pepper.
Cover the baking tray with tin foil and put it in a pre-heated oven at 200°C for about 50 minutes. Prepare the Béchamel sauce while it is cooking.
Heat the butter in a small saucepan or casserole. Once it has melted add the flour and cook for 1-2 minutes with a continuous stir. After that time has passed add the milk.
Cook over medium heat stirring with a whisk until you bring the sauce to a boil and it thickens. Remove from the heat and season with salt and nutmeg.
Remove the pork chops from the oven and remove the tin foil. Pour the Béchamel sauce onto them and sprinkle with grated yellow cheese.
Put it back into the oven until it browns.
Leave it to cool a bit and serve the chops sprinkled with finely cut parsley or chives.