Filter
Reset
Sort ByRelevance
Autumn99
Pork chops with rhubarb sauce from Finland
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the shoulder cuttings reach room temperature.
-
Cut the onion into rings and peel and grate the ginger.
-
Fry the onion rings in 2 tablespoons of the butter until they are tender (about 5 minutes) and fry the ginger for a while.
-
Stir in the rhubarb compote, honey, the finely chopped parsley and wine and let the sauce simmer for 4-6 minutes.
-
Season with salt and pepper.
-
Cut the bone out of the shoulder chops and sprinkle with salt.
-
Fry the chops in the remaining butter over medium heat in 4 minutes per side.
-
Then cut them into slices.
-
Spoon the rhubarb sauce on warm plates and arrange the slices of meat.
-
Tasty with braised white cabbages and caraway seeds.
-
20 minLunchsticking potato, chicory, Apple, pear, ham, unsalted mixed nuts, mayonnaise, yogurt, mustard, dried garden herbs,meal salad with chicory, fruit and ham
-
30 minMain dishbig potatoes, oil, minced beef, onions, hache herbs, beetroot, creme fraiche, raisins,creamy beetroot with meatballs
-
10 minMain dishthe Mediterranean, mackerel fillet smoked, tomatoes, cucumber, tomato ketchup, lamb's lettuce, (olive oil, vinegar,sandwiches with mackerel
-
15 minMain dishbacon, olive oil, Spinach, frozen spinach, garlic, tomato, tomato cubes, egg, fresh rosemary,spinach with tomato, bacon and egg
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it