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Klouddweller
Roasted chops with peperonata
Shoulder chop with penne, onion, tomato cubes and paprika.
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Ingredients
Directions
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Cut the onion into half rings and the peppers into strips. Cook the penne according to the instructions on the package.
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Heat in a frying pan oil and fruit the onion and paprika for 3 minutes. Turn down the heat, add garlic and the tomato cubes with moisture and put the lid on the pan.
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Stew the pepperoni for 10 minutes. Heat a grill pan. Rub the pork chops with the rest of the oil, the other garlic and pepper and salt to taste.
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Roast them brown on both sides and cooked in approx. 10 min. Per side. Season the pepperoni with the vinegar, salt and pepper and pour the penne through.
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Cut the chops from the bone, cut the meat into strips and serve them with the pasta.
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Nutrition
520Calories
Sodium0% DV1.880mg
Fat28% DV18g
Protein50% DV25g
Carbs21% DV64g
Fiber108% DV27g
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