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Pork chopIngredients:250-300 gr thin blade chop2 large tablespoons tomato pastewater1/2 herbs bouillon cube1 tablespoon parsley
Also great on a stonegrill
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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.Marinate for at least an hour .(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 |
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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) |