Half-time pot

Name: Half-time pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Onions; 2–3 Branches of rosemary; 1 Organic Lemon; 6 thick pork chops without fillet (à approx. 250 g); 7-10 Tbsp Salt; 1 knife tip ground chili; 2-3 TABLESPOONS Flour; 3 TABLESPOONS Oil; 100 g Whipped cream; 1 Bag of onion soup powder; 1 Chilli pepper to garnish

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Onions
2–3 Branches of rosemary
1 Organic Lemon
6 thick pork chops without fillet (à approx. 250 g)
7-10 Tbsp Salt
1 knife tip ground chili
2-3 TABLESPOONS Flour
3 TABLESPOONS Oil
100 g Whipped cream
1 Bag of onion soup powder
1 Chilli pepper to garnish

Directions

1
Peel onions and cut them into rings. Wash the rosemary and chop coarsely, except for a little to garnish. Wash lemon, grate dry and cut into slices. Wash chops, dab dry. If necessary, cut some of the meat free from the bone ends.
2
Season chops with a little salt and chilli. Turn in flour and tap off excess flour.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Heat 2 tablespoons of oil in a roaster. Fry the chops in it for 2-3 minutes on each side, remove. Heat 1 tablespoon of oil in a roasting pan.
4
Fry the onion rings in it until golden brown. Add rosemary and lemon wedges and fry briefly. Add 600 ml water and cream, bring to the boil and stir in onion soup powder. Simmer for about 5 minutes.
5
Put the chops back in the roaster. Cover with the onion sauce. Braise in the hot oven for about 45 minutes. Garnish with chilli and the rest rosemary. It goes well with farmhouse bread.