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Shoulder chops with shallots and fried chicory
 
 
4 ServingsPTM40 min

Shoulder chops with shallots and fried chicory


Also try this delicious shoulder chop with shallots and fried chicory

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Directions

  1. 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.
  2. Sprinkle the meat with salt and pepper. Add the rest of the butter to the shortening and fry the pork chops into golden brown.
  3. Add the shallots, bay leaves and wine or stock. Bring to the boil and then simmer for 20 minutes with the lid.
  4. Remove the bay leaves. Halve the shrubs of chicory in the length.
  5. 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.
  6. 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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