Braised chop

Ingredients for 4 servings:

• 800 g pork neck slices, 4 x 200 g
• some salt and pepper, white, finely ground
• 250 g mushrooms, white or brown, sliced ​​if desired
• 150 g carrot(s), cleaned, sliced
• 150 g shallot(s), cleaned, finely diced
• 3 cloves garlic, cleaned, finely diced
• 50 g dried tomatoes, diced
• 100 ml port wine, white
• 400 ml meat stock
• 1 tbsp, heaped paprika powder
• n. B. Salt
• some fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

cooked in the oven on a bed of vegetables

Wash the four slices of meat, pat dry, season with salt and pepper, and sear on all sides in a greased roasting pan. Remove the pan and cover to keep warm. Fry the prepared mushrooms, carrots, shallots, sun-dried tomatoes, and garlic cloves in the frying fat, stirring frequently. After a short time, stir in the paprika and sauté until the mixture begins to brown. Pour in the wine and allow to reduce completely. Meanwhile, loosen the browned residue. Deglaze the mixture with the stock. Stir in the stock and season with salt. Place the meat on the bed of vegetables, bring everything to a boil, and cover the roasting pan. Place the roasting pan on the middle shelf of a preheated oven at 180°C (top/bottom heat) for 30-35 minutes. After this time, the meat will be cooked through and buttery soft. The cutlet is ready to serve with the braised vegetables. It is served with spaetzle, potatoes of all kinds or warm baguette.