Paprika Pork Chops with pineapple

Ingredients for Paprika Pork Chops with pineapple

Instructions for Paprika Pork Chops with pineapple

To prepare the Paprika Pork Chops with pineapple recipe, please follow these instructions:

Koteletterne wipe and seasoned with salt, pepper and paprika. Onion peeled and chopped fine, bell pepper freed from ribs and seeds, and chop half coarsely. Koteletterne Brown in plenty of butter on both sides and put to one side. Sauté the onions in same butter (which can, if desired, add more fat). When onions are performed, add the chopped peppers sautéed in a moment. Add the pineapple juice and reduce to about half. Add if necessary. Cognac. Add the sour cream and let Cook together over a low heat for a moment. Season with salt, pepper, paprika and possibly. more cognac. Serve chops and pineapple slices, alternating in a heat-proof platter, and pour the sauce over. FRY finished in a 200 ° C hot oven in 15-20 minutes, until koteletterne has been fried. Ovntid depends on the thickness of the pork chop, and how long they were on the forehead to begin with. Served in the dish, possibly embellished with tyndtskårne rings of Bell Peppers. Therefor be eaten loose rice or pasta, as well as good bread.