Paprika chops with pineapple

Name: Paprika chops with pineapple
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1 can(s) (850 ml) Pineapple; 3 large onions; 6 Pork neck chops (approx. 200 g each); 7-10 Tbsp salt, cayenne pepper; 1 glass (370 ml) Tomato-Paprika; 10 tablespoons (approx. 200 g) Tomato or curry ketchup; 2 TABLESPOONS oil, sweet paprika

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1 can(s) (850 ml) Pineapple
3 large onions
6 Pork neck chops (approx. 200 g each)
7-10 Tbsp salt, cayenne pepper
1 glass (370 ml) Tomato-Paprika
10 tablespoons (approx. 200 g) Tomato or curry ketchup
2 TABLESPOONS oil, sweet paprika

Directions

1
Drain the pineapple and cut into pieces. Peel onions and slice or cut them into fine rings. Wash chops, dab dry, remove from bone if necessary. Season with salt and cayenne pepper and place in a roaster. Spread onions and pineapple on top
2
Drain the tomato and peppers and puree them. Stir in ketchup and oil. Season with salt, cayenne pepper and sweet paprika
3
Pour the sauce over the chops. Cover in a preheated oven (electric cooker:
4
200 °C/circulating air: 175 °C/gas: stage 3) Braise for approx. 2 hours. Remove the lid about 30 minutes before the end of the braising time and braise open to the end. Serve with rice or boiled potatoes