Mains recipes

Peppers in peppersauce

Cut the chops on the forehead and place it in a refractory dish. Season with salt and pepper. Arrow slipped and tear it in the tern. Cut bacon into strips. Sweat bacon, then loosened in this way reaches the fat. Add water, tomato paste broth and cream 9%

Pork chops with filling

In each of the cutlets, cut a side pocket of frizzled roasted mushrooms and bacon strips, then cut the chops with spears or small chopsticks and sprinkle with a mixture of spices, brown on the forehead and put in a ovenproof dish. The pan is boiled with cream

Chops with flavor

Cut the chops with mustard, turn into flour with spices and brown in some of the butter and place them in an ovenproof dish. A thin lemon slice is added to each and every 0.5 tbsp. Tomato paste on each lemon slice. Gone sprinkled over. The potatoes are peel

Chops with mushroom concret sauce

The chopsticks are first peeled down with the fat edge down. Brunes on both sides of the melted fat. Stir 3-4 min and put on a dish. The loaf is chopped and roasted in the butter. The wine is poured and boiled in half. Broth, lemon juice and peel are added.

Chops with hat

The chops are browned on both sides and seasoned with salt and pepper. They are put in ovenproof dish. Chopped pork with the rest - except cheese. Distribute the chops and sprinkle with cheese. Place in preheated oven 240º for 15-20 minutes. Serve peas, pot

Chops with coarse onions

Arrow the bulbs and cut them into small terns. Season the onions in a pot in half of the butter. Pour the wine and let it boil without lid until the wine is evaporated. Add mustard and milk and let it boil again. Cut the tomatoes in half, press them free of ke

Honey marinated chops

Pour the liquid from the ananasse, but save a little to the marinade. Stir the pineapple pan with honey, mustard, curry, salt, pepper and chilli powder. Pour marinade into a thick plastic / freezer bag and put the chops in. Close the bag and place it in the re

Chops with mushrooms with cheese

Remove bones and grease from the cutlets. Brown them in golden butter in a sauté pande, approx. 2 minutes on each side. Take the chops and keep them warm. Season onion and mushrooms at even heat for approx. 5 minutes. Add Herpes de Provence and whipped crea