Wheat Beer Chops with Roast Paprika Salad

First the chops are marinated. . .

1. Unpack the pork stalk chops selected in the supermarket and paid for at the cash register (3 pieces each in a pack, approx. 1000 g in total) at home. Rinse off. Pat dry with kitchen paper. Cut off the fat that you don’t like. Work on both sides with the meat steaker.
2. Place the cutlets in a large bowl. Pour the wheat beer over it (the meat must be covered!). Cover and marinate for at least 2 hours.

. . . und jetzt werden die Paprika zum Salat . . .

1. When the chops are marinating, do not put them at the PC and maybe look for recipes in the cookable, but quarter the peppers. Stalk, core and the white partitions also have to go. Rinse with cold water. Drain properly and still pat dry properly with kitchen paper. Cut into bite-sized pieces (so 2 ​​x 2 cm).
2. Peel the garlic and onions. Cut the garlic into thin slices. Cut the onion into whole fine cubes with and without tears. Put both in a jar with a lid (it can be one that was kept from the jam). Shake vigorously. Put away. Note position.
3. Heat 4 tablespoons of olive oil in a large, coated pan over medium heat. Fry the paprika pieces in it in portions without a suitable lid: only until bubbles form on the paprika skin and it cracks loudly! Not in the bones, but in the pan. . . Remove and place in a large bowl (that has a matching lid).
4. Now fry the garlic slices and onion cubes in the remaining frying fat until golden (they must not turn black!). Finally sprinkle sugar over it. Let it caramelize slightly. Then season well with salt, pepper and oregano. To taste. Add to the bowl with the pepper pieces. Mix in with the lime juice. Seasoning, but such oregano can and must be a bit more!
5. Cover and put the roast paprika salad away in the cold and let it steep for 1 hour or until the wheat beer chops are finally done.

. . . nun geht es mit den Koteletts weiter . . .

1. Heat the electric stove to 60 degrees. Do not heat too little clarified butter in the roast paprika salad pan rubbed with kitchen paper. Fry 2 chops, one behind the other, on both sides for a total of approx. 7 minutes (approx. 3 ½ per side). Take out of the pan. Place on a baking sheet covered with parchment paper. Meanwhile, keep warm in the stove.

. . . und endlich darf gegessen werden:

1. Do not put too little roast bell pepper salad on a plate. Place 1 cutlet and 1 french fries each. Add french fries salt. And the adults can (must) drink beer with it, dutifully pinch off the bones and then look for recipes in the boilable again. . .

Koch-Sepp tip, the first:

1. These pork chops (also schnitzel!) Prepared in this way can be sealed airtight in a vacuum device with suitable foil and then frozen. Get it out of the freezer or freezer for planned or sudden consumption at some point. Warm up in slightly simmering boiling water for 12 minutes. Take out and serve. . .

Koch-Sepp tip, the second:

1. Not only French fries (which I always prepare in my Power AirFryer) go with it as a side dish. Likewise, these very simple mashed potatoes:
2. Peel 1 kg of floury potatoes. To wash. Chop coarsely. Cook in salted water until soft.
3. Drain the potatoes. Stamping. Mix with 1/8 l whipped cream and 1 tablespoon very soft butter. Season with salt, freshly ground white pepper and a pinch of grated nutmeg. Finally fold in 2 tablespoons each of chopped parsley and chives.

Koch-Sepp tip, the third:

1. This roast paprika salad is sure to taste good to all vegans on and behind the cookable. . .

Good hunger!