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.
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.
Ingredients
4 thick Pork Chops
15 Garlic cloves chopped
2 tbsp Mustard
Paprika
Pepper
3 tbsp Oil
1 Carrot
1 Fennel
1 Zucchini
1 red Pepper
1 Eggplant
1 Onion
Salt and Pepper
Rosemary
Paprika
2 tbsp Sour Cream
Vegetable
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!!
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