Roast pork chops

Name: Roast pork chops
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 150 g dried figs; 2 stem(s) Rosemary; 2 Spring onions; 2 TABLESPOONS Cream cheese with herbs from Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.25 kg detached pork chop; 1 bunch of greens; 1 kg slightly smaller potatoes; 1/8 l dry white wine; 2 small onions; 200 g cherry tomatoes; 2 packages (300 g each) frozen princess beans; 1 TABLESPOON Tomato paste; 1 TABLESPOON Flour; 50 g Whipped cream; 2 TABLESPOONS Oil; 2-3 TABLESPOONS Butter; 7-10 Tbsp Rosemary and fresh fig

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

150 g dried figs
2 stem(s) Rosemary
2 Spring onions
2 TABLESPOONS Cream cheese with herbs from Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.25 kg detached pork chop
1 bunch of greens
1 kg slightly smaller potatoes
1/8 l dry white wine
2 small onions
200 g cherry tomatoes
2 packages (300 g each) frozen princess beans
1 TABLESPOON Tomato paste
1 TABLESPOON Flour
50 g Whipped cream
2 TABLESPOONS Oil
2-3 TABLESPOONS Butter
7-10 Tbsp Rosemary and fresh fig

Directions

1
Finely dice dried figs. Strip rosemary needles from a stalk and chop. Clean, wash and finely chop the spring onions. Mix prepared ingredients and cream cheese. Season with salt and pepper. Wash the meat and dab dry. Stick a long knife through the middle. Enlarge the slit with a wooden spoon handle. Stuff the filling in bit by bit.
2
Place on an oven rack and season with salt and pepper. Slide the fat pan underneath. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 1 1/2 hours. Clean and wash the soup greens, cut them into pieces and spread them on the fat pan. Add the remaining rosemary. Wash the potatoes and cook in boiling water for 15-20 minutes. Then rinse with cold water and peel. Pour 1/4 litre of salted water over the roast after 40 minutes. After another 20 minutes add another 100 ml of water and white wine. In the meantime, peel onions and cut them into slices. Wash the tomatoes. Put beans unfrozen in 125 ml boiling water. Bring to the boil covered and cook for 5 minutes. Drain. Pour stock through a sieve, bring to the boil, stir in tomato paste. Stir flour and 4 tablespoons of water until smooth, thicken stock with it. Boil up while stirring. Season to taste with salt and pepper.
3
Wash the tomatoes. Put beans unfrozen in 125 ml boiling water. Bring to the boil covered and cook for 5 minutes. Drain. Pour stock through a sieve, bring to the boil, stir in tomato paste. Stir flour and 4 tablespoons of water until smooth, thicken stock with it. Boil up while stirring. Season to taste with salt and pepper. Refine with cream. Heat oil in a pan. Fry the potatoes for about 8 minutes while turning. Season with salt and pepper. Melt butter in another pan. Fry the onion slices in it. Add beans and tomatoes, toss and season with salt and pepper. Cut the roast open, arrange with rosemary and fresh fig slices. Pour a little sauce. Serve with potatoes and vegetables
4
Heat oil in a pan. Fry the potatoes for about 8 minutes while turning. Season with salt and pepper. Melt butter in another pan. Fry the onion slices in it. Add beans and tomatoes, toss and season with salt and pepper. Cut the roast open, arrange with rosemary and fresh fig slices. Pour a little sauce. Serve with potatoes and vegetables