Baked chops in paprika sauce

Name: Baked chops in paprika sauce
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1.25 kg Potatoes; 6 released pork chops (approx. 120 g each); 5 medium-sized onions; 1 kg Mushrooms; 1 glass (370 ml) Tomatoes Peppers Fine acidic vegetables; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried oregano; 5 TABLESPOONS Spice ketchup; 7-10 Tbsp Oregano

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1.25 kg Potatoes
6 released pork chops (approx. 120 g each)
5 medium-sized onions
1 kg Mushrooms
1 glass (370 ml) Tomatoes Peppers Fine acidic vegetables
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried oregano
5 TABLESPOONS Spice ketchup
7-10 Tbsp Oregano

Directions

1
Peel and wash the potatoes and cut them into thin slices. Wash chops and pat dry. Peel onions, cut into rings. Clean, wash and halve the mushrooms. Puree peppers in the liquid.
2
Heat oil. Sauté onions in it, take out. Fry the mushrooms well in the frying fat. Season with salt and pepper. Deglaze with pureed paprika and 1/4 litre water. Add onions again, bring to the boil briefly. Season again with salt, pepper, dried oregano and ketchup. First the potatoes, then the chops in a suitable roaster. Pour the sauce evenly over them.
3
Add onions again, bring to the boil briefly. Season again with salt, pepper, dried oregano and ketchup. First the potatoes, then the chops in a suitable roaster. Pour the sauce evenly over them. Braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. Serve garnished with fresh oregano