in Germany

Hubertus – Chops

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Ingredients for 4 servings:

  • 250 ml red wine
  • 2 tbsp tomato paste
  • salt and pepper
  • 4 pork chops
  • 3 onions, peeled, cut into rings
  • 3 tomatoes, peeled, quartered, pitted, diced
  • 1 can of chanterelles (425 g)
  • ½ bunch parsley
  • 3 tbsp oil
  • 100 g whipped cream

Instructions

Working time approx. 25 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 25 minutes

marinated chops

For the marinade, combine red wine and tomato paste. Season with salt and pepper. Wash and dry the chops, then marinate for 6-8 hours. Prepare the tomatoes and onions and chop the parsley. Remove the chops from the marinade and pat dry. Fry in hot oil for about 12 minutes. Remove and keep warm. Sauté the onions and mushrooms in the frying fat, season with salt and pepper. Add the cream and season with the marinade. Stir in the diced tomatoes and parsley. Serve the vegetables and chops. Boiled potatoes or spaetzle are delicious with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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