BLACKCURRANT PORK CHOPS
Kotletter med svart vinbärssås
1 tablespoon oil
¼ cup water
1/3 cup concentrated blackcurrant drink
1½ to 2 tablespoons concentrated game bouillon
½ teaspoon dried thyme
2 teaspoons corn starch
Divide the cream cheese on the pork chops, fold them up and secure with a toothpick if necessary. Fry them in oil, 2 to 3 minutes on each side. Flavour to taste with salt and pepper. Pour the water on the side of the chops and fry on low heat, covered, for about 10 minutes.
Kotletter med svart vinbärssås
Luxurious pork chops with creamy
chanterelle cheese and a sauce with a taste of blackcurrants.
4 servings
4 pork chops, “butterfly style”
3½ oz cream cheese with
chanterelles1 tablespoon oil
¼ cup water
Blackcurrant sauce:
1 ¼ cups water1/3 cup concentrated blackcurrant drink
1½ to 2 tablespoons concentrated game bouillon
½ teaspoon dried thyme
2 teaspoons corn starch
Divide the cream cheese on the pork chops, fold them up and secure with a toothpick if necessary. Fry them in oil, 2 to 3 minutes on each side. Flavour to taste with salt and pepper. Pour the water on the side of the chops and fry on low heat, covered, for about 10 minutes.
Sauce: Bring water, blackcurrant
drink, bouillon and thyme. Stir the corn starch with some water, beat it into
the sauce and simmer for a couple of minutes. Flavour to taste with salt,
pepper and some more blackcurrant drink if needed.
Serve with boiled potatoes and
broccoli.
Enjoy!
Bella
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