Varkenshaasjes met Champignons

Description:
One of the recipes in Keurslager magazine (monthly free magazine from a chain butcher) that I have prepared a lot of times since I found it years ago. I don't know the English word for vaarkenshaas but it's a slab of lean pork meat, and kastanjechampignons are brownish (not chalk-white) button mushrooms.
Sometimes I substitute the varkenshaas with veal and use mixed (seasonal) mushrooms. I usually serve it with mashed potatoes and sugarsnaps. A dish that is always loved by my family! :D

Ingredients:
- 2 varkenshaasjes (total about 500 gram)
- 60 gram butter for frying
- salt and freshly-milled pepper
- 250 gram kastanjechampignons
- 1 small onion
- 1 dl cooking cream
- 1/2 block of chicken bouillon, solved in a bit of hot water
- if desired, 1/2 teaspoon curry powder and a splash of lemon juice

Directions:
1. Leave the meat within room temperature. Heat half of the butter in a frying pan and brown the meat all over on high heat. Season with salt and pepper.
2. Lower the heat, leave the meat in the pan with the lid on for about 20 minutes until thoroughly cooked. Turn the meat once during the cooking time.
3. Clean the champignons and slice the onion. Take the meat out of the pan and cover with aluminium foil to keep warm. Heat the rest of the butter in the pan and stir fry the onion and the champignon on a middle heat until the champignon begins to colour.
4. Pour in the cream and the bouillon in the pan and let the sauce boil shortly. If necessary, season the sauce with salt and pepper and, if desired, with the curry and the lemon juice.
5. Put the meat back in the sauce and leave about 5 minutes until it is warmed through.
6. Slice the meat about 1,5 cm thick and serve with the champignon sauce.
7. Potato 'kroket' or mashed potatoes, and green veggies such as string beans, broccoli and peas are classic accompaniments.