Roast pork chops

Name: Roast pork chops
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 Garlic clove; 1.4 kg Roast pork chops with bone; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Rosemary stalk; 3 Stem(s) Thyme; 1 small laurel stalk; 3 Onions; 1 kg Carrots; 3 yellow peppers; 150 g frozen peas; 2 TABLESPOONS Olive oil; 1 TEASPOON Sugar; 1-2 TABLESPOONS Balsamic Vinegar; 100 g Whipped cream; 7-10 Tbsp dried herbs of Provence; 7-10 Tbsp Oil; 7-10 Tbsp Kitchen yarn

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 Garlic clove
1.4 kg Roast pork chops with bone
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Rosemary stalk
3 Stem(s) Thyme
1 small laurel stalk
3 Onions
1 kg Carrots
3 yellow peppers
150 g frozen peas
2 TABLESPOONS Olive oil
1 TEASPOON Sugar
1-2 TABLESPOONS Balsamic Vinegar
100 g Whipped cream
7-10 Tbsp dried herbs of Provence
7-10 Tbsp Oil
7-10 Tbsp Kitchen yarn

Directions

1
Peel the garlic and press it through a garlic press. Wash the meat and dab dry. Rub with garlic and season with salt and pepper. Cover with rosemary, thyme and bay leaf stalk and wrap with kitchen string.
2
Place on an oiled fat pan. Cover and bake in the preheated oven (electric: 225 ° C/ gas: level 4) for about 20 minutes. Peel and slice the onions and put them on the fat pan.
3
Pour 1/4 litre of water over the roast. Fry at 175 ° C (gas: level 2) for about 45 minutes. After approx. 30 minutes, pour 1/4 litre of water over it again. In the meantime, peel and wash the carrots and cut them into pieces for the vegetables.
4
Cook in boiling salted water for about 10 minutes and drain. Clean, wash and cut the peppers into large pieces. Fry vegetables and peas in hot olive oil for about 8 minutes just before serving.
5
Season with salt, pepper, sugar and vinegar. For the sauce, place the gravy with onions in a pot, puree and bring to the boil. Refine with cream. Season with salt, pepper and dried herbs.
6
Serve everything garnished with parsley.