Creole style pork chops

Name: Creole style pork chops
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 125 g Salt and salt for seasoning; 500 g small, waxy potatoes; 2 Garlic cloves; 1 Onion; 4 Pork chops (approx. 225 g each); 2 stem(s) Basil; 1 Rosemary stalk; 1/2 bunch Thyme; 450 g Meat Tomatoes; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 100 ml dry white wine; 1 TABLESPOON spicy mustard; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon, olives and fresh herbs

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

125 g Salt and salt for seasoning
500 g small, waxy potatoes
2 Garlic cloves
1 Onion
4 Pork chops (approx. 225 g each)
2 stem(s) Basil
1 Rosemary stalk
1/2 bunch Thyme
450 g Meat Tomatoes
2-3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
100 ml dry white wine
1 TABLESPOON spicy mustard
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon, olives and fresh herbs

Directions

1
Dissolve 125 g salt in approx. 1/2 litre cold water. Wash the potatoes and cook in the salted water for about 20 minutes. Then drain the potatoes and let them evaporate well. Meanwhile peel and finely chop garlic and onion. Wash the chops and dab dry.
2
Wash the herbs, dab dry and pluck the leaves or needles from the stems. Wash, clean and slice the tomatoes. Heat the oil in a frying pan. Fry the chops briefly on each side. Season with salt and pepper. Fry garlic and onion briefly. Add tomato slices, tomato paste and herbs. Deglaze with wine and 1/4 litre water. Stir in mustard. Cover and braise over high heat for about 10 minutes.
3
Add tomato slices, tomato paste and herbs. Deglaze with wine and 1/4 litre water. Stir in mustard. Cover and braise over high heat for about 10 minutes. Season with salt, pepper and a few drops of lemon juice. Arrange chops and potatoes in portions. Serve garnished with lemon, olives and fresh herbs.