Breaded pork pockets with mushrooms and onion

Tip: tap a step to mark it as done.

1. Pour a cup of hot water over the mushrooms and let soak for 30 minutes. Cut the pork loin into 2 cm-thick slices. Cut each slice in half horizontally, without cutting all the way through, and pound on both sides. Drain the mushrooms, reserving the soaking water, and chop some of the mushrooms into small pieces.
   
2. Season each slice with salt and pepper and spread with mustard. Add onion and mushrooms, then fold over to form a pocket. Coat the pockets in flour, egg, and breadcrumbs, and bake for 30 minutes at 190 °C (375 °F).
3. Melt the butter in a skillet and sauté the chopped garlic and onion. Add the remaining mushrooms, thyme, and mushroom soaking water, and cook for about 3 minutes. Reduce the heat, pour in the cream, and season with salt and pepper. Add the pork pockets, cover, and simmer for 10 minutes.
4. Tip: Instead of baking the pork pockets, pan-fry them on both sides. Remove them from the skillet, then make the sauce in the same skillet.

Tip: Pour the mushroom soaking water into the sauce slowly, leaving the last cloudy bit in the container, where grit from the dried mushrooms settles.

This recipe was translated from the Slovak original: Obaľované bravčové kapsičky plnené hubami a cibuľou