PORK CHOPS WITH TOMATO OLIVE MIX
Kotletter med tomatröra
These pork chops become a culinary sensation if you first marinate them in oil and vinegar and afterwards coat them with sesame seeds. They are also served with a delicious mix av tomatoes and olives.
Serves 4
4 pork chops, rather large
1 tablespoon oil
2 tablespoons pickling vinegar, 12%
4 to 6 skinned tomatoes
6 celery stems
16 green olives, pimiento-filled
butter or margarine for frying
3 tablespoons sesame seeds
3 tablespoons flour
approx 1 cup bouillon (I use chicken)
1 tablespoon Maizena
salt, white pepper
Put the pork chops on a plate. Mix oil and pickling vinegar and drizzle it over the meat. Marinate for 2 to 6 hours and turn occasionally. I like to marinate the meat for a long time - the more taste, the better.
Cut the skinned tomatoes and celery stems in shreds. Split the olives. Brown the celery lightly in some fat in a pot. Add tomatoes and olives and remove from heat. Take up the pork chops and turn them in a mix of sesame seeds and flour. Fry them in fat in the frying pan for 4 to 5 minutes on each side.
Pour the bouillon and remaining marinade in the frying pan and bring to a boil. Thicken with some Maizena stirred in cold water - the sauce should not be thick. Pour the sauce over the veggies in the pot and heat it all through. Flavor to taste with salt and pepper.
Pour the mix over the pork chops and serve with a salad and whatever you like.
Enjoy!
Bella
Kotletter med tomatröra
These pork chops become a culinary sensation if you first marinate them in oil and vinegar and afterwards coat them with sesame seeds. They are also served with a delicious mix av tomatoes and olives.
Serves 4
4 pork chops, rather large
1 tablespoon oil
2 tablespoons pickling vinegar, 12%
4 to 6 skinned tomatoes
6 celery stems
16 green olives, pimiento-filled
butter or margarine for frying
3 tablespoons sesame seeds
3 tablespoons flour
approx 1 cup bouillon (I use chicken)
1 tablespoon Maizena
salt, white pepper
Put the pork chops on a plate. Mix oil and pickling vinegar and drizzle it over the meat. Marinate for 2 to 6 hours and turn occasionally. I like to marinate the meat for a long time - the more taste, the better.
Cut the skinned tomatoes and celery stems in shreds. Split the olives. Brown the celery lightly in some fat in a pot. Add tomatoes and olives and remove from heat. Take up the pork chops and turn them in a mix of sesame seeds and flour. Fry them in fat in the frying pan for 4 to 5 minutes on each side.
Pour the bouillon and remaining marinade in the frying pan and bring to a boil. Thicken with some Maizena stirred in cold water - the sauce should not be thick. Pour the sauce over the veggies in the pot and heat it all through. Flavor to taste with salt and pepper.
Pour the mix over the pork chops and serve with a salad and whatever you like.
Enjoy!
Bella
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