2 large tablespoons tomato paste
1/2 herbs bouillon cube
1 tablespoon parsley
Also great on a stonegrill
If shown, hover = photo = conversion
© Janneke's Recipe pages - gourmet and fondue recipes
Preparation in advance:
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.
(Also a delicious marinade to marinate your daily and barbecue pork chop.)
How to prepare:
Heat some butter in the raclette pan, add the pork chop.
Add onion and potato cubes.
Fry delicious brown in 6 minutes.
First published: April 12, 2003, Netherlands
Not the recipe you're looking for ??
Find more similar recipes in my overview for: Gourmet/raclette, Christmas menu, Pork meat
© Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)