Pork chops

Name: Pork chops
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Head pointed cabbage (about 1 kg); 125 g Carrots; 125 g Shallots; 4 Pork chops (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Oil; 2-3 TABLESPOONS Sugar; 7-10 Tbsp Juice of 2 oranges; 7-10 Tbsp Orange slices

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Head pointed cabbage (about 1 kg)
125 g Carrots
125 g Shallots
4 Pork chops (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Oil
2-3 TABLESPOONS Sugar
7-10 Tbsp Juice of 2 oranges
7-10 Tbsp Orange slices

Directions

1
Clean, wash and quarter the pointed cabbage and cut out the stalk. Cut the pointed cabbage into strips. Peel, wash and finely chop the carrots. Peel shallots and halve them as desired.
2
Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan and fry the meat in it for 5-6 minutes on each side. Remove from the pan and keep warm. Fry the shallots in the frying fat, sprinkle with sugar and let it melt.
3
Deglaze with orange juice and let it caramelize. Add pointed cabbage and carrots and mix in. Let braise for 6-8 minutes. Season to taste with salt and pepper. Arrange pork chops and vegetables on a plate and serve garnished with orange slices as desired.