John Myers
Pork Neck Chop
The perfect pork neck chop recipe with a picture and simple step-by-step instructions.
- 4 Pork Neck Chops
- Salt
- Pepper
- Mustard
- Tomato paste
- 400 g Mushrooms brown
- 6 Onions or shallots
- 4 Garlic cloves
- Oil
- 4 bow Aluminum foil
- Wash the chops, pat dry, season with salt and pepper and brush with mustard and tomato paste.
- Heat a little oil in a pan and fry the chops on both sides.
- Brush the aluminum foil with a little oil and place a chop on each.
- Clean the mushrooms, cut them into slices and fry them in the meat stock of the chops, season with salt and pepper and then place on the chops.
- Peel the onions or shallots, garlic, cut into slices and spread on the chops, season again and close the foil.
- Now put the packet in the 200c. Put in preheated oven for about 30-35 minutes.
- Take the packets out of the oven — BE CAREFULLY HOT WHEN OPENING —. Put the gravy on a plate with them.
- We ate potatoes and mixed vegetables with it — Bon appetit; 🙂
Facebook Comments