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2 Bone-free cuts of pork; e.g. cutlets, 150 grammes apiece
200 g Sliced mushrooms; (canned or deep-frozen mushrooms can be used)
400 g Peeled potatoes; in thin slices
Butter for frying
Salt and pepper as desired
Fry the mushroom slices briefly in a hot frying-pan.
Place the pork cuts in a buttered gratin dish and cover them with the mushrooms, then put the potato slices on top in a even layer.
Use salt and pepper as desired, then top with very thin slices of butter.
Cook in the oven at 200 - 225 oC for 45 minutes. Serve together with a tomato-lettuce-cucumber salad.
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