Half-time pot

Name: Half-time pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Onions, 2-3 stems rosemary; 1 untreated lemon; 6 thick pork chops without fillet (à approx. 250 g); 7-10 Tbsp salt, 1 Msp. ground chili; 2-3 TABLESPOONS flour, 3 tablespoons of oil; 100 g Whipped cream; 1 Bag of onion soup powder; 1 Chilli pepper to garnish

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Onions, 2-3 stems rosemary
1 untreated lemon
6 thick pork chops without fillet (à approx. 250 g)
7-10 Tbsp salt, 1 Msp. ground chili
2-3 TABLESPOONS flour, 3 tablespoons of 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 the lemon, rub dry and cut into slices. Wash chops, dab dry. If necessary, cut some of the meat free from the bone ends.
2
Season with a little salt and chili. Turn chops in flour and tap off excess flour.
3
Heat 2 tablespoons of oil in a frying pan. Fry the chops in it for 2-3 minutes on each side, remove. Heat 1 tablespoon of oil in a frying pan. Fry the onion rings until golden brown. Add rosemary and lemons and fry briefly.
4
Pour on 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 preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 45 minutes. Garnish with chilli and the rest rosemary.
6
With farmhouse bread.