Fiery onion chops with mushrooms

Name: Fiery onion chops with mushrooms
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1.25 kg Potatoes; 6 Pork chops (about 180 g each); 5 medium-sized onions; 750 g small mushrooms; 1 glass (370 ml) Tomato-Paprika; 2 TABLESPOONS + some oil; 7-10 Tbsp salt, black pepper; 5-6 Tbsp Spice Ketchup; 1 TEASPOON dried oregano; 7-10 Tbsp a few squirts of Tabasco; 7-10 Tbsp fresh oregano; 7-10 Tbsp to garnish

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1.25 kg Potatoes
6 Pork chops (about 180 g each)
5 medium-sized onions
750 g small mushrooms
1 glass (370 ml) Tomato-Paprika
2 TABLESPOONS + some oil
7-10 Tbsp salt, black pepper
5-6 Tbsp Spice Ketchup
1 TEASPOON dried oregano
7-10 Tbsp a few squirts of Tabasco
7-10 Tbsp fresh oregano
7-10 Tbsp to garnish

Directions

1
Peel, wash and slice the potatoes. Wash the meat, dab dry. Peel onions and cut into rings. Clean, wash and halve the mushrooms. Puree the bell peppers together with the liquid
2
Heat 2 tablespoons of oil. Brown the onions in it and take them out. Fry the mushrooms in the frying fat until golden brown. Season with salt and pepper. Deglaze with paprika puree, ketchup and 1/4 l water. Stir in onions and oregano, bring to the boil briefly. Season sauce with salt and Tabasco to taste
3
Spread oil on a large flat frying pan. Spread potato wedges in it. Season chops with salt and pepper and place them on top. Spread the mushroom and onion sauce evenly over them
4
Cook the chops in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 1 1/4-1 1/2 hours in the open. Garnish with oregano if desired