Pork stew of pork chop with garlic and vegetable spice

Ingredients for Pork stew of pork chop with garlic and vegetable spice

Instructions for Pork stew of pork chop with garlic and vegetable spice

To prepare the Pork stew of pork chop with garlic and vegetable spice recipe, please follow these instructions:

Be careful to get salt down between all the thighs. Dry approx. ¼ of the rosemary on the sword and rub the rest on the meat side. Lay the ladder on a grate in a small pan. The sword must be as horizontal as possible. Put crushed stanniol or piece of peeled potato under the steps where it is thinnest, to make the swallow completely horizontal. Place the sun-dried tomatoes and garlic in the frying pan and pour ½ l of water at. Put the pan in the middle of a cold oven. Turn on the oven at 200 degrees. Step the meat for approx. 1¼-1½ hours.

How to make the meat juicy and hard crisp Insert a stew meter into the middle of the meat. Notice if the swarm is crisp when the center temperature is 55 degrees. If the corn is crisp: Continue the frying at 200 degrees until the center temperature is 65 degrees. If the swarm is not crisp: Turn the oven up to 250 degrees until the center temperature is 65 degrees. Keep in mind that the swarm does not get too dark.

Put the cloud over in a saucepan and foam it too fat. Bring the sun-dried tomatoes into small tern and pour garlic into the sauce and boil it through. Whip the cheese in just before serving. Season with salt. Mix mushrooms and tomatoes with oil and rosemary. Distribute the vegetables to 6 small spears, eg wood chips. Place them in an ovenproof dish and place them in the oven for 8-10 minutes at 200 degrees. If possible, turn them over. After 5 minutes.