Braised chops in tomato sauce

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Clean the mushrooms and drain them well. Quarter the peppers, clean and wash them and cut them into pieces. Peel and wash potatoes and cut them into slices. Onions peel and also cut into slices. Wash the meat, dab dry. Heat clarified butter in a large frying pan.

2. 2

   Fry meat on each side for about 2 minutes, remove. Fry potatoes in hot frying fat for about 5 minutes. Add onions, mushrooms and paprika and fry for 3-4 minutes. Turn several times. Add tomato paste and herbs, sweat briefly. Season meat and vegetables with salt and pepper. Chop the tomatoes coarsely. Add to vegetables. Add 250 ml water, bring to the boil. Stir in stock, season to taste with salt, cayenne pepper and sugar. Take out 1/4 of the vegetable sauce.

3. 3

   Chop the tomatoes coarsely. Add to vegetables. Add 250 ml water, bring to the boil. Stir in stock, season to taste with salt, cayenne pepper and sugar. Take out 1/4 of the vegetable sauce. Put the meat on the vegetables in the roaster. Spread the rest of the sauce on top. Cover and braise in the preheated oven (200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. Cut bacon into pieces. Spread on the chops and cook in the open roaster at the same temperature for another 30 minutes. Serve garnished with marjoram

4. 4

   Put the meat on the vegetables in the roaster. Spread the rest of the sauce on top. Cover and braise in the preheated oven (200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. Cut bacon into pieces. Spread on the chops and cook in the open roaster at the same temperature for another 30 minutes. Serve garnished with marjoram

Nutrition Facts

KCAL
570 kcal

CARBS
33 g

FATS
26 g

PROTEINS
48 g