Pork escalope in tomato cream

Name: Pork escalope in tomato cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (446 ml; trimming weight: 260 g) Sliced pineapple; 4 thin pork cutlets (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 Federation Spring onions; 1 small tomato; 200 g Whipped cream; 1 Beutel Tomatencreme-Suppe "Provençale; 7-10 Tbsp Bay leaves

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (446 ml; trimming weight: 260 g) Sliced pineapple
4 thin pork cutlets (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 Federation Spring onions
1 small tomato
200 g Whipped cream
1 Beutel Tomatencreme-Suppe "Provençale
7-10 Tbsp Bay leaves

Directions

1
Drain the pineapple. Wash the meat and pat dry. Season with salt and pepper. Wash and clean spring onions. Wash, clean, quarter and seed the tomato. Dice the flesh.
2
Place the meat, pineapple, spring onions and diced tomatoes in an ovenproof dish. Pour cream and 300 ml water into a pot, stir in tomato soup and bring to the boil while stirring. Season to taste with salt and pepper if necessary.
3
Pour over the escalopes. Bake in the preheated oven (electric range: 225 ° C/ gas: level 4) for approx. 20 minutes. Garnish with bay leaves. Fresh baguette tastes good with it.