Stuffed neck Chops with pan sauce
MainsServings: 4
Ingredients for Stuffed neck Chops with pan sauce
optional | Suit | |
Corn flour cornstarch | ||
Pepper | ||
Salt | ||
0.5 | Onion | |
0.5 | pot | Parsley, fresh |
0.5 | tsp | Thyme, dried |
1 | Bouillon cube, pigs | |
1 | Broccoli | |
100 | g | Mushrooms |
3 | tbsp | Oil |
300 | g | Spaghetti |
4 | dl | Water |
800 | g | Neck chops |
Instructions for Stuffed neck Chops with pan sauce
To prepare the Stuffed neck Chops with pan sauce recipe, please follow these instructions:
Accessories: Cook pasta according to instructions on package. Let broccolien into medium florets cook with the last 3-4 minutes of the cooking time. Pour the pasta and broccolien up in a colander. Take broccolien from the drained pasta and toss with chopped parsley.
Neck chops: Fry finely chopped mushrooms and onions in the oil of midelstærk heat for approx. 5 minutes. Season with thyme, salt, pepper. Cut a pocket in the koteletterne and advantage mushroom mixture therein. Koteletterne close with toothpicks and pat dry. Brown them in oil by good heat for about 1 minute on each side. Season with salt and pepper and fry them then finished, about 5 minutes on each side. Take koteletterne of the Pan and keep warm.
Sauce: Boil the forehead of 3-4 dl. water. Smooth out with corn starch udrørt in a little water. Add if necessary. a little colour and flavour the sauce with salt and pepper
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