Rib chop with parsley and roasted beetroot

Name: rib chop with parsley and roasted beetroot
Total time: 45 min
Yield: 4
Ingredients: 500 gram raw beet peeled, in parts; 3 tablespoon olive oil; 1 tablespoon honey; 1 tablespoon fresh thyme only the leaves; 4 big rib chop; 2 tablespoon butter; 1 onion finely shredded; bunch parsley finely chopped; 1 teaspoon sharp mustard

Also try this delicious rib chop with parsley and roasted beets

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C. Place the pieces of beet in an oven dish and mix with the oil, honey and thyme.
Sprinkle with salt and pepper and roast them high in the oven for about 30 minutes.
Sprinkle the pork chops around generously with salt and coarsely ground pepper.
Heat the butter in the frying pan and fry the pork chops on high sides on both sides brown. Take them out of the pan and keep them warm (eg in the oven).
Add the chopped onion to the shortening and fruit at low setting for about 5 minutes.
Add the parsley and the mustard and let it cook very briefly at medium height.
Add 2 tablespoons of water and stir the gravy. Put the pork chops back in the pan and roll them through the parsley mixture.
Serve them with the roasted beets on a dish.