Pork with currant spaghetti

Name: Pork with currant spaghetti
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Spaghetti; 7-10 Tbsp Salt; 2 red onions; 2 TABLESPOONS Oil; 8 (approx. 600 g) small pork schnitzels; 7-10 Tbsp Pepper; 5 TABLESPOONS Balsamic vinegar; 250 ml Vegetable broth (instant); 100 g Whipped cream; 1 red chilli pepper; 100 g Currant Jelly; 7-10 Tbsp Chillies and parsley leaves

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Spaghetti
7-10 Tbsp Salt
2 red onions
2 TABLESPOONS Oil
8 (approx. 600 g) small pork schnitzels
7-10 Tbsp Pepper
5 TABLESPOONS Balsamic vinegar
250 ml Vegetable broth (instant)
100 g Whipped cream
1 red chilli pepper
100 g Currant Jelly
7-10 Tbsp Chillies and parsley leaves

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Peel and halve the onions and cut them into slices. Heat oil in a frying pan. Fry meat for 3 minutes on each side.
2
Fry the onion briefly. Season with salt and pepper and deglaze with vinegar. Remove meat and onions from the pan and keep warm. Pour broth into the pan and let it simmer down. Wash, clean, halve, core and dice the chilli pepper.
3
Add cream and chilli pepper to the stock, season with salt and pepper if necessary. Arrange spaghetti, meat, onion and sauce on plates. Place a blob of redcurrant jelly on each plate. Garnish with parsley leaf and chilli pepper.