Chops with roast parsley and cabbage

Ingredients for Chops with roast parsley and cabbage

Instructions for Chops with roast parsley and cabbage

To prepare the Chops with roast parsley and cabbage recipe, please follow these instructions:

Brown the chops in a little margarine and sprinkle with salt and pepper.

Clean while spoon and roast parsley, cut into small pieces and steam them half-lubricated.

Take the chops of the fire and add more margarine. Chop the loop and wrap it on the forehead. Add the half-tender spider and roast parsley and then sherry and let the dish spin for a couple of minutes.

Put each chop on a piece of foil and hit the grilled vegetables on top. Sprinkle with spices and finally get a splash of creme fraiche upstairs.
Grab the foil well about the contents and baking the chops in the oven at 225 degrees for approx. 15 min.