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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
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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.
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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.
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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.
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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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