Paprika schnitzel with pineapple

Ingredients for 6 servings:

• 1 can pineapple
• 3 large onions
• 6 pork schnitzels or neck chops, 200 g each
• Salt
• Cayenne pepper
• 1 jar tomato peppers (370 ml)
• 10 tbsp tomato ketchup, or curry
• 2 tbsp oil
• Paprika powder, sweet

Instructions

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

also very popular with guests

Drain the pineapple and cut into pieces. Peel the onions and slice or finely slice. Wash the schnitzel, pat dry (if necessary, remove the chops from the bone). Season with salt and cayenne pepper and place in a roasting pan. Arrange the onions and pineapple on top. Drain the tomato and peppers and puree. Stir in the ketchup and oil. Season with salt, cayenne pepper, and sweet paprika. Pour the sauce over the meat. Cover and braise in a preheated oven (electric stove: 200°C, fan: 175°C, gas mark 3) for about 2 hours. About 30 minutes before the end of the braising time, remove the lid and finish braising uncovered. Serve with rice, boiled potatoes, or pasta.