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Pork Chop with Sweet and Sour Paprika Vegetables

5 from 6 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 101 kcal

Ingredients
 

  • 2 Pork chop with fat rim a 'approx. 250g
  • 2 Red pepper
  • 1 Red onion
  • 1 tbsp Powdered sugar
  • 3 tbsp Red wine vinegar
  • 1 bunch Basil
  • 1 Branches Thymina
  • 2 Garlic cloves
  • Olive oil
  • Sea salt from the mill
  • Pepper from the grinder

Instructions
 

  • Peel the onion, cut in half and cut into strips. Wash the peppers and cut into strips. Heat the oil in a pan, add the onions and paprika and dust with powdered sugar. Fry for about 5 minutes, deglaze with red wine vinegar and reduce briefly. Add about a tablespoon of olive oil and the roughly chopped basil. Swirl a few times and add to a bowl with the brew.
  • Wipe out the pan, heat the olive oil. Cut into the cutlets on the edge of the fat, season with pepper and salt and place in the pan. Add the thymina and the peeled, flattened garlic and fry for about 4 minutes on each side. After turning the knoll and thyme on the chops and let the butter melt. Drizzle the melted butter over the meat. If necessary, leave out the fat rim on the edge of the pan a little.
  • After roasting, let the meat rest in the oven for about 8-10 minutes at 80 ° C. Arrange the paprika vegetables and top with the cutlets. Nap a little stock over the meat.

Nutrition

Serving: 100gCalories: 101kcalCarbohydrates: 21.3gProtein: 0.9gFat: 0.2g
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Written by John Myers

Professional Chef with 25 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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