Paprika-Chili-Casseler

Name: Paprika-Chili-Casseler
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Peppers (approx. 800 g; e.g. green, yellow and red); 1 Vegetable Onion; 2-3 TABLESPOONS Oil; 4 released pork chops (approx. 150 g each); 7-10 Tbsp pepper, possibly salt; 10-12 TABLESPOONS Hot chili sauce (bottle); 150-200 g Whipped cream; 1/2 TEASPOON clear soup; 7-10 Tbsp Chilli powder; 1/2 bunch Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Peppers (approx. 800 g; e.g. green, yellow and red)
1 Vegetable Onion
2-3 TABLESPOONS Oil
4 released pork chops (approx. 150 g each)
7-10 Tbsp pepper, possibly salt
10-12 TABLESPOONS Hot chili sauce (bottle)
150-200 g Whipped cream
1/2 TEASPOON clear soup
7-10 Tbsp Chilli powder
1/2 bunch Parsley

Directions

1
Clean, wash and cut the peppers into strips. Peel and roughly dice the onion
2
Heat the oil in a large tall pan (with lid). Dab the pork loin dry and fry it briefly on each side. Season with pepper, take out
3
Fry the onion in hot frying fat. Fry the peppers briefly. Stir in about 1/8 l water, chilli sauce, cream and stock. Season with chilli powder, bring to the boil. Add Kasseler again and braise covered for 8-10 minutes
4
Wash the parsley and cut into strips. Season the sauce with chilli powder and salt. Serve and sprinkle with parsley. Serve with farmhouse bread or mashed potatoes
5
Drink: cold beer
6
You can of course also use a different sauce for the Paprika-Kasseler, e.g. barbecue, steak or gypsy sauce - whatever you have in stock
7
Instead of Kasseler, chicken filet or turkey escalope tastes just as good