Braised pork chops with braised tomatoes

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cut in half. Tomatoes wash, clean and halve as desired. Wash thyme, shake dry, put 2-3 stems aside, pluck remaining leaves from the stems. Mix potatoes, tomatoes, thyme, salt, pepper and olive oil well

2. 2

   Wash the meat and dab dry. Heat 2-3 oil in a large frying pan, fry the meat on both sides. Season with salt and pepper. Place in an ovenproof dish and drizzle with the frying fat

3. 3

   Spread the tomato and potato mixture in the mould. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/2-1 3/4 hours. If necessary, cover after approx. 1 hour of cooking time

4. 4

   Peel and finely chop the onion. Clean the chanterelles, wash thoroughly and drain well. Heat 1-2 tablespoons of oil in a pan and fry the onion until transparent. Add chanterelles and fry briefly while turning. Season with salt and pepper

5. 5

   Meanwhile wash parsley, shake dry and chop finely. Mix parsley into the chanterelles. Tear the thyme twigs that have been put aside. Arrange braised pork chops sprinkled with thyme and coarse sea salt. Add the chanterelles

Nutrition Facts

KCAL
730 kcal

CARBS
38 g

FATS
35 g

PROTEINS
65 g