Chops with apricot, chili and spinach pasta

Ingredients for Chops with apricot, chili and spinach pasta

Instructions for Chops with apricot, chili and spinach pasta

To prepare the Chops with apricot, chili and spinach pasta recipe, please follow these instructions:

Overlap the apricots with 1/2 dl of boiling water and let them cool. Blend apricots with water and juice of lime and orange for a smooth sauce. Chop the chilli roughly and put it in the sauce. Taste with vinegar, salt and pepper.

Dip the chops with a roll of paper. Take 1/3 of apricot - chili sauce and brush the chops on both sides and season with pepper. Stir them on a hot grill pan 3-4 minutes on each side. Season with salt. Cut possibly. Greasy edge of the cutlets. The rest of the sauce is served cold or hot to the dish.

Pick the spinach free from coarse stalk and rinse it thoroughly. Boil the pasta. Put finely chopped garlic and mustard on a pot of oil and add the spinach. Season with salt and pepper and turn the spinach on the forehead until it just drops. Turn the fryer, sprinkle the pasta into the spinach and season with salt and pepper.

tips:
Instead of fresh spinach you can use thawed frozen whole spinach where the water is pressed.

In fresh chili sits most of the medium and seed strengths. If you want a mild chilism meal, use only the meatbone.