Baked Pork Cutlets with Mushrooms and Tomatoes

Rinse cutlets and pat dry, score fat edges several times. 

Rinse ad shake dry thyme, pluck off leaves. Peel garlic and cut into thin slices. Cut cooked ham into cubes.

Clean mushrooms and cut into thin slices, mix with lemon juice. Blanch tomatoes in hot water, rinse in cold water and pee. Halve and remove seeds, dice small.

Heat oil in a frying pan. Brown pork cutlets on both sides, season with salt and pepper. Place onto aluminum foil squares.

Combine ham, mushrooms, tomato, garlic, lemon juice and thyme, season with salt and pepper. Spread on cutlets and fold aluminum foil tightly.