EggplantMeatVegetablesMainsCarrotsGarlicMealsMarinadeCapsicumPorkZucchiniOnion

Schweinekotelett mit Knoblauch

1 Mins read
Schweinekotelett mit Knoblauch

Pork Chop with Garlic

Pane-Bistecca
Pork chop with garlic, a succulent meat recipe! I’m not really a pork fan, but pork tastes much better in Switzerland than in Asia. When I’m in Switzerland, my father-in-law always says that the meat I cook is veal. No, no, it’s pork! That’s why it’s more likely to cook a pork chop there in Switzerland!

But as I like it juicy, not dry and tasteless, I roasted it in the oven. I added lots (and lots more) of garlic! It was really juicy and so good.
Prep time
10 min
Cooking time
30 min
Portions
4
Total time
40 min

Ingredients

  • 4 thick Pork Chops

  • 15 Garlic cloves chopped

  • 2 tbsp Mustard

  • Paprika

  • Pepper

  • 3 tbsp Oil

  • Vegetable

  • 1 Carrot

  • 1 Fennel

  • 1 Zucchini

  • 1 red Pepper

  • 1 Eggplant

  • 1 Onion

  • Salt and Pepper

  • Rosemary

  • Paprika

  • 2 tbsp Sour Cream

Instructions

1

Step 1

Make a marinade from the mustard, 2 tablespoons of oil, paprika and pepper and rub the chop well with it.
2

Step 2

Then heat the remaining tablespoon of oil in a frying pan and fry the cutlet on both sides. Then place the cutlet in a greased, ovenproof dish and sprinkle with the chopped garlic cloves. Bake at 180 C degrees for approx. 20 minutes.
3

Step 3

Cut the vegetables into small cubes and fry well in the same pan as the meat. Season well and mix in the sour cream at the end if desired.
4

Step 4

Serve the meat with the garlic and vegetables.

Notes

Very juicy!!
Schweinekotelett mit Knoblauch
Schweinekotelett mit Knoblauch
Schweinekotelett mit Knoblauch
Schweinekotelett mit Knoblauch
Schweinekotelett mit Knoblauch
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