Recipes with Pork chops

Luxury Chops

Pour raw potato slices into a greased pan or in an ovenproof dish sprinkled with salt and pepper, cream and tomato sauce and pour over the potatoes and add garlic rings and finely chopped garlic sauce. Cut the chops in butter on the forehead and put on top,

Pork chops with roasted parsley, garlic and mushroom

Brown the chops in the very hot butter and put them on a dish. Pour and crush the garlic with a knife and chop them nicely. Rinse the parsley and chop it lightly. Cut the root of the mushrooms and divide them in half. Bring garlic, parsley and mushrooms on

Oriental chops

Brown the chops in butter on the forehead, put them in a frying dish and sprinkle with salt. Cut the peeled apples and onions into cubes and turn them into the butter on the forehead. Sprinkle with curry and spread them on the chops. Pour a layer of chutney

Chops in dish 03

Chop onions and spoon mushrooms in slices and season with a little oil in a saucepan. Cut the peppers into long strips and chop with. Add vegetable broth, tomato paste and peppers. Let the dish boil for a few minutes. Add cream and soap balm. The sauce is b

Chops with mushroom concret sauce

The chopsticks are first peeled down with the fat edge down. Brunes on both sides of the melted fat. Stir 3-4 min and put on a dish. The loaf is chopped and roasted in the butter. The wine is poured and boiled in half. Broth, lemon juice and peel are added.

Chops with mango salsa

4 large chops brush with oil and season with KNORR Gillmix with Garlic Barbecue flavor. The chops are roasted on the grill. Meanwhile, a mango salsa of 1-2 mature mango fruit in the printer or tern is being cooked in KNORR Mix to French Dressing.

Pork with fried plums

Stir the chops golden in butter / margarine for approx. 3 min. On each side after thickness. Sprinkle salt, pepper, estragon on the meat, place it in a dish and hold it warm. Felt and blow out the flowers and shake them in the forehead with the spring buds.

Pork chops lyonnaise

The chops are given a stroke with the meat hammer sprinkled with salt and pepper. Brown on both sides and fry with mild heat until they are cooked, but succulent. When the chops are barely finished add the chopped onions, red wine vinegar and broth. The cutlet