Smoked pork in paprika cream sauce

Ingredients for 4 servings:

• 8 thin Kasseler cutlets
• 3 bell peppers
• 1 vegetable onion(s)
• 3 tbsp oil
• 100 ml chili sauce
• 200 g cream
• 150 ml water
• ½ tsp vegetable broth, instant
• salt and pepper
• some parsley

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Clean and wash the bell peppers and cut into strips. Peel and roughly dice the onion. Heat the oil in a high-sided pan and fry the pork chops on both sides, then remove. Brown the diced onion in the hot frying fat, then add the pepper strips and fry for 2 minutes. Deglaze with 150 ml water, chili sauce, and cream. Bring to a boil and stir in the stock. Season with salt and pepper. Return the meat to the pan, cover, and braise for 8 minutes. Meanwhile, wash the parsley, pick off the leaves, and chop them—reserving a few leaves for garnish. Sprinkle the chopped parsley over the chops and serve. Serve with rice or a herb-butter baguette.