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Fiery oven-baked chops with mushrooms and onions

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Ingredients for 2 servings:

  • 2 chops
  • 2 large potatoes
  • 2 onions
  • 200 g mushrooms, fresh
  • 1 jar tomato peppers, large jar
  • 5 tbsp spiced ketchup
  • 250 ml water
  • some salt and pepper
  • oregano
  • some Tabasco
  • some oil for the pan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

Peel the potatoes and cut them into equal wedges, and slice the onions. Puree the tomato and peppers with their liquid. Trim and slice the mushrooms. Sauté the onion rings in a little oil and remove from the pan. Sauté the mushrooms and season with salt and pepper. Deglaze with the paprika puree, water, ketchup, and a little Tabasco (to taste). Add the onions and oregano. Season the chops with salt and pepper and place them in a baking dish. Arrange the potatoes on top and pour the sauce over them. Roast at 200°C (top/bottom heat) for 1 1/2 hours.

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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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