John Myers
Chop with Spicy Fried Chicory
The perfect chop with spicy fried chicory recipe with a picture and simple step-by-step instructions.
- 2 140 g chop
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 4 tbsp Sunflower oil
- 500 g Chicory (3 pieces)
- 2 tbsp Butter
- 4 big pinches Coarse sea salt from the mill
- 2 tbsp Creme fraiche Cheese
- 2 Stalk Parsley for garnish
- 2 Rings Rings of orange snack peppers for garnish
- Wash the chops, pat dry with kitchen paper, pound the meat tenderizer, season well on both sides with coarse sea salt from the mill and colored pepper from the mill. Heat sunflower oil (4 tbsp) in a non-stick pan and fry the chops until golden brown on both sides. Halve the chicory lengthways and remove the stem end in a wedge shape. Heat butter (2 tbsp) in a pan, place the chicory in the pan with the cut surface facing down and fry for approx. 2 – 3 minutes. Turn the chicory, drizzle with crème fraîche (2 tbsp) and season with coarse sea salt from the mill and cover and cook / fry for approx. 3 – 4 minutes. Arrange the chop with chicory on 2 plates and garnish with a snack pepper ring and parsley, serve.
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