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TIFFANY REED
Grilled rib chop with mushroom sauce
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Ingredients
Directions
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Let the pork chops come to room temperature. Chop the onion. Cut the mushrooms. Finely chop the basil.
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Boil the tagliatelle in a pan with plenty of boiling water with salt in 10-12 minutes al dente. Squeeze the garlic over a bowl and mix the mustard with salt, freshly ground pepper and half of the olive oil through it. Rub the pork chops with this mixture and fry them in browned strips for 8-10 minutes with brown stripes, turning them after 4-5 minutes.
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In the meantime, heat the rest of the olive oil in a frying pan and gently fry the onion. Add the mushrooms and fry them while browning and let the moisture evaporate. Stir in the yogurt with basil and some salt and pepper and heat the whole over low heat to a sauce.
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Serve the pork chops on warm plates with the sauce over it. Spoon the tagliatelle next to it.
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Nutrition
695Calories
Fat43% DV28g
Protein84% DV42g
Carbs22% DV67g
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