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Autumn99
Pork chops with rhubarb sauce from Finland
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Ingredients
Directions
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Let the shoulder cuttings reach room temperature.
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Cut the onion into rings and peel and grate the ginger.
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Fry the onion rings in 2 tablespoons of the butter until they are tender (about 5 minutes) and fry the ginger for a while.
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Stir in the rhubarb compote, honey, the finely chopped parsley and wine and let the sauce simmer for 4-6 minutes.
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Season with salt and pepper.
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Cut the bone out of the shoulder chops and sprinkle with salt.
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Fry the chops in the remaining butter over medium heat in 4 minutes per side.
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Then cut them into slices.
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Spoon the rhubarb sauce on warm plates and arrange the slices of meat.
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Tasty with braised white cabbages and caraway seeds.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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