roast pork chops

Name: roast pork chops
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 Garlic cloves; 1 Rosemary stalk; 7-10 Tbsp grated rind of 1 untreated lemon; 1 TABLESPOON Olive oil; 1.25 kg Côtelettes rôties avec os; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small laurel stalk; 7-10 Tbsp Oil; 1/2 Pot of sage; 3 can(s) (425 ml each; separation weight: 255 g) white Italian beans; 1 yellow pepper; 3/8 l Tomato juice; 100 ml White wine; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Herbs and lemon; 7-10 Tbsp Kitchen yarn

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3 Garlic cloves
1 Rosemary stalk
7-10 Tbsp grated rind of 1 untreated lemon
1 TABLESPOON Olive oil
1.25 kg Côtelettes rôties avec os
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small laurel stalk
7-10 Tbsp Oil
1/2 Pot of sage
3 can(s) (425 ml each; separation weight: 255 g) white Italian beans
1 yellow pepper
3/8 l Tomato juice
100 ml White wine
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Herbs and lemon
7-10 Tbsp Kitchen yarn

Directions

1
Peel the garlic, press two cloves through the press. Finely chop the rosemary and mix with the garlic, lemon peel and olive oil. Wash the meat and dab dry. Rub with herb mixture and season with salt and pepper.
2
Cover with the laurel stem and wrap with kitchen yarn. Place the roast on an oiled fat pan. Cover and bake in a preheated oven (electric range: 225 ° C/ gas: level 4) for 20 minutes. Then finish cooking at a lower temperature (electric oven: 175 ° C/ gas: stage 2) for 40 minutes.
3
In the meantime press the remaining garlic through the press. Wash the sage and chop the leaves roughly. Wash and drain the beans. Clean, wash and finely dice the peppers. Add beans, paprika, garlic, sage and tomato juice to the fat pan for the last 20 minutes.
4
Deglaze roast with 1/8 litre of water and wine. Before serving, season again with salt, pepper and lemon juice. Serve garnished with fresh herbs and lemon.