Onion chops
easy
40 mins
40 mins
Ingredients
- 4 Pork chops (approx. 175 g each)
- 4 medium-sized onions
- 1/2 bunch Parsley
- 1/2 bunch Thyme
- 5 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp a few squirts of lemon juice
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp Caraway seeds
- 1/4 l Milk
- 1 Bag of flakes puree
- 350 g Tomatoes
- 4-6 leaves Endive salad
- 4 TABLESPOONS Wine vinegar
- 7-10 Tbsp Sugar
- 50 g black olives
- 7-10 Tbsp Parsley and lemon wedges
Directions
- 1
Wash the chops and pat them dry. Peel onions and cut into rings. Wash and chop the herbs. Heat 2 tablespoons of oil. Fry the chops for about 10 minutes, turning them over. Season with salt, pepper and lemon juice, keep warm.
- 2
Add fat to the frying fat. Fry onion rings in it until golden brown. Mix in the herbs. Season with caraway seeds. For the puree boil 1/2 litre of water, season with salt. Remove from the heat. Add milk, stir in puree flakes.
- 3
Allow to swell for approx. 1 minute, stir again. For the salad, clean, wash and slice the tomatoes. Wash and chop the endive leaves. Season vinegar and 3 tablespoons of water with salt, pepper and sugar.
- 4
Fold in the remaining oil. Mix the tomatoes, endive salad and olives with the marinade. Arrange chops, mashed potatoes and salad garnished with parsley and lemon on a plate.
Nutrition Facts
600 kcal
51 g
26 g
39 g
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