Fiery onion chops

Name: Fiery onion chops
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 1 glass (720 ml; separation weight: 400 g) Pumpkin; 4 Pork chops (about 200 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp Cayenne pepper; 150 g Onions; 1/2 l Vegetable broth (instant); 2 TEASPOONS Cornstarch; 7-10 Tbsp Parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
1 glass (720 ml; separation weight: 400 g) Pumpkin
4 Pork chops (about 200 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp Cayenne pepper
150 g Onions
1/2 l Vegetable broth (instant)
2 TEASPOONS Cornstarch
7-10 Tbsp Parsley

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 15 minutes and drain. Drain pumpkin as well and arrange with potatoes in a large casserole dish.
2
In the meantime, wash the chops and pat them dry. Fry in hot oil on each side over high heat for about 3 minutes. Season with salt and cayenne pepper and place on the vegetables. Peel onions and cut into rings.
3
Fry in cooking fat for about 3 minutes until golden brown and place on the chops. Deglaze the frying stock with broth. Stir cornflour and some cold water until smooth, add to the stock and bring to the boil again.
4
Season again and pour over the vegetables and chops. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Serve sprinkled with parsley.