Chop chops with pineapple rings and peeled tomatoes

Ingredients for Chop chops with pineapple rings and peeled tomatoes

Instructions for Chop chops with pineapple rings and peeled tomatoes

To prepare the Chop chops with pineapple rings and peeled tomatoes recipe, please follow these instructions:

Rice:
The rice is boiled according to the package's instructions.

Curry sauce:
Peel the onion and chop, the apple peeled and freeze for the core house and cut into small pieces. The bulbs are heated in a pan of approx. 100 grams of butter or margarine until they are shiny.

Then add the apples and curry to taste and pleasure - remember that good food should taste like gun shots!

The mixture is warmed well with stirring with a saucepan. Then sprinkle 2 tablespoons. flour. The mixture is well baked and then baked with whole milk to a suitable consistency. It is important that the milk is added slightly at a time and warmed until the mixture has become uniform before adding more milk. This avoids milk lumps in the sauce.

The sauce is boiled and the heat is then turned down to simmer for a minimum of 10-15 minutes. The sauce may be possible. Sieved before serving if you do not want to have onions and apples.

Chop chop with pineapple and peeled tomatoes: Chop the chops on a pan with a little rapeseed oil for approx. 3-4 minutes on each side and season with salt and freshly ground pepper. The cooking time depends on the thickness of the cutlet.

The cutlets are taken off the forehead. (Note: The pan is rinsed with hot water and must be used again later).

The pineapple rings are carefully taken out of the can, so they remain whole and drip on a piece of paper roll before they are sprinkled with curry. The peeled tomatoes are carefully taken out of the can, so that they do not break. Pour if necessary. The whole stuff's contents into a bowl, so it's easier.

The pan on which the chopsticks are roasted is put on the stove and add a scratch of butter. When the butter is browned, put the anaerobes on one side of the pan and the tomatoes in the other. Stir until pineapple rings are light brown and tomatoes heat through (at medium heat).


Serving:
The chops are arranged on a dish. On top of the chops, first put a slice of pineapple and then a rinned tomato. The rice is served in a suitable bowl. The Karrysauce is served in a saucepan. Finally decorate with fresh basil, breadcrumbs or the like.