Colourful medallion of pork - vegetable casserole
easy
45 mins
45 mins
Ingredients
- 8 Medallions of pork
- 7-10 Tbsp (à ca. 75 g)
- 3 TABLESPOONS Oil
- 200 g Onions
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g red peppers
- 1 potty Basil
- 150 g Cream cheese preparation with fine herbs from Provence
- 150 ml Milk
- 2 Eggs
- 7-10 Tbsp coarse pepper
Directions
- 1
Wash pork medallions, dab dry and fry in hot oil for about 2 minutes on each side until golden brown. Peel onions and cut into slices. Season medallions with salt and pepper and remove from the pan. Fry the onion slices in the frying fat. Clean, wash and cut the peppers into large cubes. Wash basil, cut half of it into fine strips. Stir cream cheese, milk and eggs until smooth. Add basil strips and season the sauce with salt and pepper. Layer medallions, onions and peppers in an ovenproof casserole dish (approx. 25 cm long). Pour over the cream cheese and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 25-30 minutes. Garnish with the remaining basil. Serve sprinkled with the coarse pepper
- 2
oval shape: Pillivuyt
- 3
spreader + mill: Zassenhaus
More Delicious Recipes
