Pork chop with paprika vegetables

Name: Pork chop with paprika vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 red and green peppers (approx. 200 g each); 2 yellow peppers (approx. 200 g each); 2 Courgettes (about 200 g each); 4 (approx. 180 g) Onions; 2-3 Garlic cloves; 3-4 Tsp dried herbs of Provence; 5 TABLESPOONS Olive oil; 30 g Tomato paste; 200 ml Vegetable broth (instant); 4 Pork chops (about 160 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1-2 TABLESPOONS Flour; 4 TSP Fresh cream

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 red and green peppers (approx. 200 g each)
2 yellow peppers (approx. 200 g each)
2 Courgettes (about 200 g each)
4 (approx. 180 g) Onions
2-3 Garlic cloves
3-4 Tsp dried herbs of Provence
5 TABLESPOONS Olive oil
30 g Tomato paste
200 ml Vegetable broth (instant)
4 Pork chops (about 160 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1-2 TABLESPOONS Flour
4 TSP Fresh cream

Directions

1
Clean and wash the peppers, quarter them lengthwise and cut them into large pieces. Wash and clean the zucchini and cut into wide slices. Peel onions and garlic. Cut onions into quarters or sixths depending on size.
2
Cut the garlic into slices. Fry the onions, garlic and one or two teaspoons of Provençe herbs in three tablespoons of oil. Fold in tomato paste and sauté. Add the bell pepper pieces and stock and fry over medium heat for five minutes.
3
Meanwhile, season the pork chops with salt, pepper and paprika, turn them in flour and tap the excess flour off again. Fry the chops in the remaining oil on both sides, sprinkle with the remaining herbs and continue to fry on each side over a medium heat for three minutes.
4
Fold the zucchini into the vegetables and steam for five to eight minutes. Season vegetables with salt and pepper and arrange on a plate. Place the chops on the vegetables and garnish with crème fraîche.