Pork chop Aragon

Ingredients for 4 servings:

• 4 pork chops
• 800 g potatoes, floury
• 2 tbsp olive oil
• salt and pepper
• 300 ml dry white wine
• 50 g almonds, peeled
• 50 ml olive oil
• 4 cloves garlic
• 1 bunch of parsley
• 2 eggs, hard-boiled

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

cooked in the oven

Peel the potatoes, cut into thick slices, and arrange them in two or three layers in a baking dish lined with olive oil. Season each layer generously with salt and pepper. Pour in enough white wine to just cover the top layer. Season the pork chops with salt and pepper and place them side by side on top of the top layer of potatoes without browning. Fry the almonds in olive oil on all sides until light brown. Crush them with the torn parsley leaves and finely diced garlic in a mortar and pestle until a coarse paste forms. Alternatively, you can of course use an immersion blender. Spread the mixture evenly over the chops, cover the baking dish, and place in an oven preheated to 200°C for 45 minutes. By the end of the cooking time, the potatoes should have completely absorbed the wine and be cooked through. Peel and finely chop the eggs. To serve, remove the potatoes and chops from the dish and sprinkle with chopped egg.