Cutlet with balsamic onions and tomatoes

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 500 g small onions
  • 8-9 Tbsp Olive oil
  • 200 ml Balsamic vinegar
  • 4 TABLESPOONS Sugar
  • 7-10 Tbsp salt, pepper
  • 600 g ripe tomatoes
  • 2 medium red onions
  • 2-3 stem(s) Basil
  • 2 Garlic cloves
  • 1 Branch rosemary
  • 8-10 Sage leaves
  • 4 Pork chops (about 200 g each)
  • 100 ml dry white wine

Directions

  1. 1

    Cover the onions with water and bring to the boil briefly. Quench and press out of the skin

  2. 2

    Fry the onions in 3-4 tablespoons of hot oil for about 10 minutes. Bring vinegar, 1/4 l water and sugar to the boil and reduce for about 5 minutes until slightly thick. Season with salt and pepper. Add half to the onions and simmer for 1-2 minutes. Let cool down if necessary

  3. 3

    Carve tomatoes crosswise, blanch, quench and skin them. Cut tomatoes into quarters or eighths depending on size. Peel the red onions, cut them into fine strips and fry them in 3 tbsp. hot oil until transparent.

  4. 4

    Add the tomatoes and braise for 5 minutes. Add the rest of the vinegar stock and season with salt and pepper. Wash, chop and add basil. Let cool down if necessary

  5. 5

    Peel the garlic. Wash the rosemary and sage, chop everything coarsely. Dab the chops. In an ovenproof pan fry them in 2 tbsp. hot oil on each side for about 3 minutes. Fry garlic and herbs briefly. Season with salt and pepper

  6. 6

    Pour wine and 100 ml of water, bring to the boil. Braise in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 10 minutes. Serve with onions and tomatoes. Ciabatta goes well with it

  7. 7

    Drink: dry white wine, for example Albana di Romagna DOCG "Sette Note" by Poderi Morini

Nutrition Facts

KCAL
520 kcal
CARBS
20 g
FATS
29 g
PROTEINS
38 g

Categories & Tags

Cakes & PastriesCakeCake

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