Shoulder chops with shallots and fried chicory

Name: shoulder chops with shallots and fried chicory
Total time: 40 min
Yield: 4
Ingredients: 16 shallot; 50 gram butter; 50 milliliters liquid baking product; 1 tablespoon peanut oil; 4 shoulder Chops; 2 laurel leaf; 200 milliliters White wine; 200 milliliters Meat bouillon; 8 small bush chicory; 75 gram butter; 2 tablespoon sugar; 1 tablespoon balsamic vinegar

Also try this delicious shoulder chop with shallots and fried chicory

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Peel the shallots and halve them. Heat half of the butter with the oil and fry the shallots lightly brown. Remove them from the pan.
Sprinkle the meat with salt and pepper. Add the rest of the butter to the shortening and fry the pork chops into golden brown.
Add the shallots, bay leaves and wine or stock. Bring to the boil and then simmer for 20 minutes with the lid.
Remove the bay leaves. Halve the shrubs of chicory in the length.
Melt the butter, put the chicory in it and sprinkle the bushes with the sugar. Fry the praise on both sides in about 4 minutes per side until golden brown and al dente.
Sprinkle the balsamic vinegar over it. Serve the meat with chicory and boiled baby potatoes or mashed potatoes. To step .