Roasted pork chop

Ingredients for Roasted pork chop

Instructions for Roasted pork chop

To prepare the Roasted pork chop recipe, please follow these instructions:

Rip the sword with 1 ½ cm of space with a sharp knife.

Chop the seed seeds, peel the white and chop it nicely. Stir both with oil and peppers. Rub thoroughly with the mixture, pack it in silver paper and leave it cool overnight.

Turn on the oven to 200 gr. (Hot air: 180 gr.)

Pak rose out of the foil and salted between the individual hard. Season with salt and pepper. Lay the ladder on a grate in a frying pan so that the broom is as straight as possible. Put it on the middle groove in the hot oven.

Now let the comb fry 30 minutes. Slowly pour some fry over. Pil onion, carrots and celery, and cut everything into cubes. The other garlic is only pilled. Put all vegetables and bay leaves in the pan.

Turn the oven down to 180 gr. Add ½ liter of water. Now let the comb and vegetables roast for approx. 1 ½ hour.

Take the steps out of the oven and allow it to rest for approx. 20 minutes. Pour clouds and vegetables through a sieve into a saucepan and allow it to boil something. Taste the sauce and serve it to the steps.