in Recipes

Carrot cutlet from the oven

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Ingredients for 6 servings:

  • 6 pork chops
  • 8 carrots
  • 2 onions
  • 6 garlic cloves
  • 3 tbsp olive oil
  • 1 tbsp herbs de Provence
  • salt and pepper
  • 100 ml vegetable stock

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 40 minutes

Season the chops with salt and pepper. Mix the herbs de Provence with 2 tablespoons of oil and marinate the chops overnight. Peel the carrots and dice them finely. Chop the onions and garlic cloves (do not press the garlic). Briefly sear the meat on both sides and remove. Then add the marinade to the pan. Sauté the carrots and onions, adding the garlic last. Place the chops in an ovenproof dish and spread the vegetable mixture on top. Pour in the broth and cover with aluminum foil. Cook for 1 hour with aluminum foil or 1/2 hour without aluminum foil in the oven at 175 degrees Celsius (convection oven). We serve rice or mashed potatoes as a side 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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