Braised neck chops in pepper sauce

Name: Braised neck chops in pepper sauce
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 4 Pork neck chops (boneless, about 200 g each); 1 can(s) (850 ml, 500 g by weight) Pineapple in slices; 1 (approx. 275 g) Vegetable Onion; 1 glass (320 ml; separation weight 165 g) Tomato peppers; 150 ml Tomato ketchup; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Basil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

4 Pork neck chops (boneless, about 200 g each)
1 can(s) (850 ml, 500 g by weight) Pineapple in slices
1 (approx. 275 g) Vegetable Onion
1 glass (320 ml; separation weight 165 g) Tomato peppers
150 ml Tomato ketchup
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Sweet peppers
7-10 Tbsp Basil

Directions

1
Wash the chops, pat them dry and put them in a roaster. Drain the pineapple and cut into pieces. Peel onion and slice into fine rings. Spread onion and pineapple on the meat.
2
Drain the tomato peppers on a sieve, puree and mix with ketchup. Season vigorously with salt, pepper and paprika. Spread the sauce over the meat and braise in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 2 hours with the lid closed.
3
30 minutes before the end of the cooking time, remove the lid and braise open. Garnish with basil and serve.