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Pork chops with rhubarb sauce from Finland
 
 
4 ServingsPTM20 min

Pork chops with rhubarb sauce from Finland


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Directions

  1. Let the shoulder cuttings reach room temperature.
  2. Cut the onion into rings and peel and grate the ginger.
  3. Fry the onion rings in 2 tablespoons of the butter until they are tender (about 5 minutes) and fry the ginger for a while.
  4. Stir in the rhubarb compote, honey, the finely chopped parsley and wine and let the sauce simmer for 4-6 minutes.
  5. Season with salt and pepper.
  6. Cut the bone out of the shoulder chops and sprinkle with salt.
  7. Fry the chops in the remaining butter over medium heat in 4 minutes per side.
  8. Then cut them into slices.
  9. Spoon the rhubarb sauce on warm plates and arrange the slices of meat.
  10. Tasty with braised white cabbages and caraway seeds.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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