Mediterranean pork chops baked

Ingredients for 4 servings:

• 4 chops (stem chop)
• 1 zucchini
• 1 bell pepper(s), orange
• 1 tomato(s)
• 2 garlic cloves
• 2 tbsp cream cheese with paprika
• 1 tbsp paprika paste
• 1 cup gravy
• 1 tbsp ketchup (spiced ketchup)
• 1 tsp salt
• 1 tsp, leveled pepper
• 1 tsp, crushed paprika powder, rose hot
• 100 g mozzarella, grated
• some water
• ½ cup sour cream
• 20 g butter flakes

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Brown the cutlets on both sides, season with salt and pepper, and place in a baking dish. Set the pan aside. Cut the zucchini and bell pepper into approximately 0.5 cm cubes. Score the tomato, pour boiling water over it, peel it, remove the seeds, and also dice the flesh. Fry the zucchini and bell pepper in the pan for about 5 minutes, stirring occasionally. Press the garlic cloves over it and fry them. Then add the paprika paste and fry it, then add the tomato pieces. Deglaze with a little water and continue to simmer. Gradually add the meat juices and simmer. Then stir in the cream cheese and sour cream and simmer briefly again. Spread the bell pepper and zucchini mixture over the cutlets and sprinkle with the grated cheese. Sprinkle with a few knobs of butter and bake in a preheated oven at 200 degrees Celsius with top heat. Serve with boiled potatoes or baguette and a green salad. If you like, you can add some Mediterranean herbs, but we like it best this way. A very fresh dish that can be prepared on a baking sheet for several people.