Peppers chops with pineapple

Ingredients for Peppers chops with pineapple

Instructions for Peppers chops with pineapple

To prepare the Peppers chops with pineapple recipe, please follow these instructions:

The chops are wiped and seasoned with salt pepper and peppers.

The loaf is peeled and chopped well, pepper fruit is free for ribs and grains, and chopped half-grafted.

The chops are browned in plenty of butter on both sides and taken aside.

The onions are exchanged in the same butter (may add more fat). When the onions have finished add the chopped peppers that are swapped for a moment. Add the pineapple juice and reduce to about half. Add if necessary. cognac.

Add the cream fry and let it boil for low heat for a moment. Season with salt, pepper, peppers and possibly. Further cognac.

Arrange chops and pineapple slices alternately in a refractory dish and pour the sauce over.

Stir in a 200 degree hot oven for 15-20 minutes until the chops are passed. Overtime depends on the thickness of the cutlets, and how long they got on the forehead to cope with.

Served in the dish, possibly decorated with sparse rings of peppers. In addition, loose rice or pasta, and good bread are eaten.