SPANISH PORK CHOPS
Spanska kotletter
Pork chops count as fast food, at least in Sweden, but that doesn't mean they have to be boring. There are so many ways of cooking them that they never have to feel "outdated". I love the chops myself …
Serves 4
4 large pork chops, in all approx 1 1/3 lbs
2 tablespoons butter or margarine
1 teaspoon salt
some paprika
1 green bell pepper
2 tomatoes
3½ oz fresh mushrooms
1 leek
1 tablespoon chili sauce
1 to 2 teaspoons soy sauce
Make a cut in the rind of the chops. Prepare the vegetables by rinsing, splitting and trimming the bell pepper and cut in shreds. Cut the tomatoes in wedges. Brush and slice the mushrooms. Rinse and shred the leek.
Heat some of the fat in a frying pan and add bell pepper, tomatoes, mushrooms and leek. Sautée it all for a while until the mushrooms have given away their liquid. Take it all up and keep warm. Dry the pan and brown remaining fat. Brown the pork chops well on both sides, flavor with salt and paprika and let them fry on low heat for about 4 minutes on each side.
Put the mix back in the pan, add chili sauce and soy sauce and heat it all through. Put the pork chops on a serving plate and top with the mushroom mix.
Serve with e.g. boiled pasta or rice and a salad.
Enjoy!
Bella
Spanska kotletter
Pork chops count as fast food, at least in Sweden, but that doesn't mean they have to be boring. There are so many ways of cooking them that they never have to feel "outdated". I love the chops myself …
Serves 4
4 large pork chops, in all approx 1 1/3 lbs
2 tablespoons butter or margarine
1 teaspoon salt
some paprika
1 green bell pepper
2 tomatoes
3½ oz fresh mushrooms
1 leek
1 tablespoon chili sauce
1 to 2 teaspoons soy sauce
Make a cut in the rind of the chops. Prepare the vegetables by rinsing, splitting and trimming the bell pepper and cut in shreds. Cut the tomatoes in wedges. Brush and slice the mushrooms. Rinse and shred the leek.
Heat some of the fat in a frying pan and add bell pepper, tomatoes, mushrooms and leek. Sautée it all for a while until the mushrooms have given away their liquid. Take it all up and keep warm. Dry the pan and brown remaining fat. Brown the pork chops well on both sides, flavor with salt and paprika and let them fry on low heat for about 4 minutes on each side.
Put the mix back in the pan, add chili sauce and soy sauce and heat it all through. Put the pork chops on a serving plate and top with the mushroom mix.
Serve with e.g. boiled pasta or rice and a salad.
Enjoy!
Bella
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