Quick cutlet pan

Name: Quick cutlet pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Aubergine; 1 Garlic clove; 4 released pork chops (approx. 150 g each); 4 discs Bacon; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 1 TABLESPOON Sugar; 2 TABLESPOONS Wine vinegar; 1 collar Spring onions; 1/2 Pot of thyme; 7-10 Tbsp paprika-filled olives

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Aubergine
1 Garlic clove
4 released pork chops (approx. 150 g each)
4 discs Bacon
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
1 TABLESPOON Sugar
2 TABLESPOONS Wine vinegar
1 collar Spring onions
1/2 Pot of thyme
7-10 Tbsp paprika-filled olives

Directions

1
Clean, wash and slice the aubergine. Peel the garlic and press it through the garlic press. Wash the meat, dab dry, wrap with bacon. Heat oil. Brown the meat on each side.
2
Season with salt and pepper and fry for about 8 minutes at medium heat until done. In the meantime heat olive oil in another pan. Fry the aubergine slices on both sides over high heat.
3
Season with salt, pepper and garlic. Sprinkle with sugar, turn, add vinegar and fry for about 4 minutes. In the meantime, clean and wash the spring onions and cut them into fine pieces. Wash and chop the thyme.
4
Sauté the spring onions in the frying fat of the chops and season with salt, pepper and thyme. Add the steaks and spring onions to the aubergines. Cut olives into rings and garnish the chops with them.
5
Fresh baguette tastes good with it.