1 bell pepper
1 small glass of pickle onions
1 small can of cantarelles (about 100 g / 3,5 oz)
2 pickled gherkins
4 thick porkchops at about 125 g / 4,5 oz each
1 teaspoon of peppers
6 tablespoons butter or margarine
1 teaspoon salt
1 dl [0,2 pt] tomato ketchup
1 bunch of parsley, chopped
 Clean the pepper for kernels and membranes and chop it. Drain onions and cantarelles. Coarsely chop the gherkins. Sprinkle the cutlets with paprika and fry them in butter for about 5 minutes on each side. Take them up, sprinkle with salt up and keep them warm.
 Put pepper, onions, chantarelles and gherkins into the frying pan and fry for about 3 minutes, add the ketchup, give it a full boil and pour it over the chops. Chop parsley and sprinkle over the dish.
Server with ribbon spaghetti and Hungarian red wine.