Roast pork chops with caramelized vegetables

Name: Roast pork chops with caramelized vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Roast pork chops (triggered); 7-10 Tbsp Pepper; 7-10 Tbsp dried herbs of Provence; 1 TEASPOON clarified butter; 200 g small onions; 800 g Carrots; 7-10 Tbsp Salt; 3 TABLESPOONS Sugar; 2 Bay leaves; 7-10 Tbsp a few squirts of lemon juice; 100 ml White wine; 3 Spring onions; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Roast pork chops (triggered)
7-10 Tbsp Pepper
7-10 Tbsp dried herbs of Provence
1 TEASPOON clarified butter
200 g small onions
800 g Carrots
7-10 Tbsp Salt
3 TABLESPOONS Sugar
2 Bay leaves
7-10 Tbsp a few squirts of lemon juice
100 ml White wine
3 Spring onions
7-10 Tbsp Parsley

Directions

1
Wash the meat, dab dry and season all around with pepper and dried herbs. Place on a fat pan coated with lard. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes. In the meantime, peel and quarter onions. Add to the fat pan about 20 minutes before the end of the frying time.
2
Clean, peel and slice the carrots. Cover and cook in 200 ml boiling salted water for approx. 12 minutes, drain. Collect the vegetable water. Caramelise sugar in a large pan until golden brown. Turn the carrots in it. Deglaze with the vegetable water, add bay leaves, bring to the boil briefly. Season with lemon juice. During the last 5 minutes add to the fat pan. Deglaze roast with white wine. Clean and wash spring onions, cut into very fine rings.
3
Season with lemon juice. During the last 5 minutes add to the fat pan. Deglaze roast with white wine. Clean and wash spring onions, cut into very fine rings. Cut the roast open and arrange on a plate with the caramelized vegetables. Sprinkle with spring onions and serve garnished with parsley. Olives taste good with it
4
Plate, dish, oil bottle: Schwietzke