Pork chop

Go to all recipes for: Gourmet/raclette, Christmas menu, Pork meat 

Ingredients:

250-300 gr thin blade chop

2 large tablespoons tomato paste

water

1/2 herbs bouillon cube

1 tablespoon parsley

Also great on a stonegrill

Preparation:

© Janneke's Recipe pages - gourmet and fondue recipes

Remove the bones from the chops and cut the meat in pieces of 4 x 2 cm.

Mix tomato paste, 5-6 tablespoons water, the mushed herbs broth cube and parsley.

Put the cutlets in a bowl or bag and mix with the marinade.

Marinate for at least an hour .

(Also a delicious marinade to marinate your daily and barbecue pork chop.)

Prepare:

Heat some butter in the raclette pan, add the pork chop.

Add onion and potato cubes.

Fry delicious brown in 6 minutes.