Tenderize the chops with a wooden mallet and season with black pepper to taste. Then roast the meat in a grill pan. Chop the onions into round slices and rub gently with your hands to separate the onion rings from one another.
In a deep pan, heat the oil and stew the onions. Chop the mushrooms finely and sauté in 1 tablespoon of oil and 2-3 tablespoons of water.
When soft, add about 2/5 cup (100 ml) of warm water and add the cream with 1 tablespoon of flour. Once the sauce comes to a boil, simmer for about 10 minutes on low heat.
Serve a piece of meat with fried onions, coated with the cream sauce with mushrooms.