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Beerhead
Shoulder chops with mustard sauce
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Ingredients
Directions
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Press the garlic.
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Beat in a bowl a marinade of 3 tablespoons of orange juice, 2/3 of the mustard, garlic, curry powder, salt, freshly ground black pepper and olive oil.
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Pour half of the marinade into a deep plate and roll the pork chops through.
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Let the pork chops covered in the refrigerator marinate for 1 hour (or a quarter of an hour at room temperature).
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Peel the forest pens with a peeler (leave a piece of green).
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Boil the carrots in a large pan with plenty of boiling water in 4-6 minutes.
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Drain them in a colander and cool them down.
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Wrap a slice of bacon around each carrot and brush the carrots with the marinade.
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Stir in a bowl a sauce of 2 tablespoons of orange juice, the orange zest, the rest of the mustard, the mayonnaise and some salt and pepper to taste.
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Dab the chops with kitchen paper slightly dry and brush them with olive oil.
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Roast the chops on the barbecue (not too close to the fire) in 10-12 minutes nicely browned and done, turn the pork chops regularly.
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Put the carrots on the barbecue and roast them golden brown and cooked in a few minutes.
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Put the pork chops on plates and place the bunches next to them.
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Add the sauce.
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Tasty with baguette or fries.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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