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                                    Natalia
                                
                            Shoulder chops with shallots and fried chicory
Also try this delicious shoulder chop with shallots and fried chicory
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                    Ingredients
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.
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                                Add the shallots, bay leaves and wine or stock. Bring to the boil and then simmer for 20 minutes with the lid.
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                                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 .
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Nutrition
                                565Calories
                            
                            
                                Sodium0% DV0g
                            
                            
                                Fat68% DV44g
                            
                            
                                Protein54% DV27g
                            
                            
                                Carbs5% DV15g
                            
                            
                                Fiber0% DV0g
                            
                        
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