John Myers
Ingredients for 4 servings:
- 1 kg potato(s), floury
- 300 ml vegetable stock
- 20 g butter
- 4 pork chops or pork schnitzel
- 8 slices of chorizo
- salt and pepper
- 2 tsp Paprika powder (Pimenton dulce), smoked, mild
- 50 g almonds
- 3 tbsp parsley, flat, finely chopped
- 4 cloves garlic, finely chopped
- 2 tbsp olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
Oven-baked pig’s tail
First, butter a baking dish large enough to hold four chops side by side. Then line the dish with thinly sliced potatoes in several layers. Season each layer with salt and pepper. Pour in enough vegetable stock to lightly cover the top layer of potatoes. Dry the chops, cut a pocket into each one, and fill with two chorizo slices. Rub both sides with pimento, salt, and pepper. Arrange the chops on the potato slices. Finely chop the almonds and mix well with the garlic and parsley. Add 2 tablespoons of olive oil and spread it over the chops. Bake in a preheated oven at 200°C for 45 minutes, until the potatoes have absorbed the stock and are tender.
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