Roasted chops with peperonata

Name: roasted chops with peperonata
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g penne; 2 onion; 1 bag paprika mix 3 pieces of green, red and yellow; 3 el traditional olive oil; 2 toe garlic; 400 g tomato cubes; 360 g shoulder Chops; 2 el White wine vinegar

Shoulder chop with penne, onion, tomato cubes and paprika.

Ingredients

Kitchen Stuff

grill pan

Directions

Cut the onion into half rings and the peppers into strips. Cook the penne according to the instructions on the package.
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.
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.
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.
Cut the chops from the bone, cut the meat into strips and serve them with the pasta.