Cutlet with onions

Name: Cutlet with onions
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Onions; 2 stem(s) Rosemary; 1 untreated lemon; 4 Pork chops without fillet (à approx. 250 g); 7-10 Tbsp dried, crushed chili; 2 TABLESPOONS Flour; 3 TABLESPOONS Oil; 1 Bag of onion soup; 7-10 Tbsp chili pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Onions
2 stem(s) Rosemary
1 untreated lemon
4 Pork chops without fillet (à approx. 250 g)
7-10 Tbsp dried, crushed chili
2 TABLESPOONS Flour
3 TABLESPOONS Oil
1 Bag of onion soup
7-10 Tbsp chili pepper

Directions

1
Peel onions and cut them into rings. Wash the rosemary and dab dry. Wash lemon, rub dry and cut into slices. Wash chops and pat dry. Cut bone ends from meat.
2
Turn the chops in flour and tap them off a little. Season with chilli. Heat 2 tablespoons of oil in a frying pan. Fry the chops for 2-4 minutes on each side, set aside. Heat 1 tablespoon of oil in a frying pan.
3
Brown the onion rings and lemon wedges in it, add rosemary. Fill up with 500 ml water, bring to the boil and stir in onion soup powder. Put the chops back into the roaster. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
4
Serve garnished with chilli. Grey bread tastes good with it.