Hubertus pork chops

Name: Hubertus pork chops
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 l Red wine; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Pork chops; 7-10 Tbsp (à ca. 200 g); 3 Onions; 3 Tomatoes; 1 can(s) (425 ml) Chanterelles; 1/2 bunch Parsley; 3 TABLESPOONS Oil; 100 g Whipped cream

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/4 l Red wine
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Pork chops
7-10 Tbsp (à ca. 200 g)
3 Onions
3 Tomatoes
1 can(s) (425 ml) Chanterelles
1/2 bunch Parsley
3 TABLESPOONS Oil
100 g Whipped cream

Directions

1
Mix red wine and tomato paste for the marinade. Season with salt and pepper. Leave the chops to marinate for 6-12 hours. Peel onions and cut into rings. Cut tomatoes crosswise, put them briefly in boiling water, then quench, skin, cut into eighths and remove the seeds.
2
Dice the tomato flesh. Drain the mushrooms on a sieve. Wash parsley, chop except for one bunch to garnish. Remove the chops from the marinade, dab dry. Fry in hot oil for about 12 minutes.
3
Remove and keep warm. Sauté onions in frying fat, add mushrooms. Season with salt and pepper. Add cream. Season with some marinade. Stir in diced tomatoes and chopped parsley.
4
Arrange vegetables and chops garnished with parsley bouquet.