Chop with onions

For 4 people
  • 250 g onions
  • 2 stem (s) Rosemary
  • 1 untreated lemon
  • 4 Pork chops without fillet (approx. 250 g each)
  • dried, crushed chilli
  • 2 EL flour
  • 3 EL oil
  • 1 bag of onion soup
  • Chilli pepper
30 minutes
light
1.
Peel the onions and cut into rings. Wash the rosemary and pat dry. Wash the lemon, rub dry and cut into wedges. Wash the cutlets, pat dry. Cut the bone ends from the meat.
2.
Turn the cutlets in flour and pat a little. Season with chilli. Heat 2 tablespoons of oil in a roasting pan. Fry the cutlets on each side for 2-4 minutes, set aside. Heat 1 tablespoon of oil in the roaster.
3.
Fry the onion rings and lemon wedges in it, add the rosemary. Fill up with 500 ml of water, bring to the boil and stir in onion soup powder. Return the cutlets to the roaster. Cook in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 20-25 minutes.
4.
Serve garnished with chilli. Brown bread tastes good with it.
1 person approx.
  • 430 kcal
  • 1800 kJ
  • 46 g protein
  • 20 g fat
  • 17 g carbohydrates

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