Hunter's chop pan

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Wash the chops, dab dry and turn in flour. Heat 4 tablespoons of oil in a large pan and fry the chops on each side for about 2 minutes. Season with salt and pepper and remove. Mix ketchup and mustard. Brush the chops from 1 side with half of the mixture. Peel onions and cut into rings.

2. 2

   Clean mushrooms and possibly halve them depending on size. Finely dice bacon. Clean the pan, heat 2 tablespoons of oil and leave the bacon in it until crisp. First add the onions and fry them, then the mushrooms and everything lightly brown. Season the onion-mushroom mixture with pepper and a little salt. Put half of the mixture in an ovenproof dish and place the chops on top with the coated side down. Coat the chops with the remaining ketchup-mustard cream and spread the remaining onion and mushroom mixture on top. Pour cream over it. Close the mould with aluminium foil. Braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. After about 1 1/2 hours remove aluminium foil and braise everything to the end.

3. 3

   Put half of the mixture in an ovenproof dish and place the chops on top with the coated side down. Coat the chops with the remaining ketchup-mustard cream and spread the remaining onion and mushroom mixture on top. Pour cream over it. Close the mould with aluminium foil. Braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. After about 1 1/2 hours remove aluminium foil and braise everything to the end. Wash parsley, dab dry and cut the leaves into strips, except for a little garnish. Sprinkle Jäger chop pan with parsley and garnish

Nutrition Facts

KCAL
1210 kcal

CARBS
25 g

FATS
93 g

PROTEINS
67 g