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Recipe
Yield: 4 persons
Ingredients:
- 4 big pork chops
- 1 parmesan
- 1 big bundle of parsley
- 5 carrots
- 1 big courgette
- 250 – 500 grams of cherry tomatoes
- 1 little pointy cabbage (or ordinary cabbage)
- 1 big red onion
- 2 cloves of garlic
- 1 organic lemon
- 2 pinch of cayennepepper
- Olive oil
- Butter (for frying)
- Salt & pepper
- 2 dl water
- Rice (if needed)
How to make it:
- Pre heat the oven to 200 degrees, ordinary
- Wash courgettes, carrots, parsley & tomatoes
- Dice the carrots (½ – 1 cm thick)
- Dice the courgetter & cut each slice in halfs or quarters
- Chop the parsley
- Cut the tomatoes in half
- Cut the stalk of the cabbage
- When the stalk is off, the leaves can just be peeled off.
- Wash the leaves & slice them finely
* The easiest way to do this, is to place them all on top of each other, roll together & then slice finely from top down - Peel onion & garlic
- Chop onion
- Slice the garlic thinly
- Add oil to a big pot
- Add onion, garlic & cayennepepper
- Fry while stiring, indtil the onions become soft & shiny
- Add cabbage & carrots
- Stir, add 1 dl water, put on a lid & leave to simmer for 10 minutes
- After 10 minutes, add courgettes, tomatoes & almost all of the parsley (Spare some for garnish)
- Stir well, put on the lid & leave to simmer for 10 minuttes
- Heat up a pan & add butter
- Season the pork chops with salt & pepper
- Fry on the pan for 2 minutes, each side – Until they get a nice brown crust
- Pour the vegetables from the pot, into a ovenproof dish
- Add the pork chops & finely grate the lemon on top
- Put in the oven and bake for 20 – 30 minutes * Now you should also prepare the Rice (if you need rice of cause)
- Take out of the oven & finely grate some delicious parmesan on top
- Sprinkle with the fresh leftover parsley
- Serve with rice if needed
More recipes with pork
⇒ Pork chops in paprikasauce
⇒ Pork tenderloin in paprika sauce
⇒ Pork chops with apples & fennel
⇒ Soy marinated pork chops with couscous salad
⇒ Pork tenderloin with bacon & herbs – Sous vide
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