Chops with apricot and cheese topping

For 4 people
  • 750 g small potatoes
  • 2 EL Oil
  • 2-3 Stalk (s) fresher or slightly dried. Oregano
  • Salt, white pepper
  • 2 medium-sized onions
  • 4 Sw cutlets (approx. 200 g each)
  • 1/4 l clear broth
  • 1 can (s) (425 ml) Apricots
  • 2 (à 125 g) Camembert cheese
  • Herbs
45 minutes
light
1.
Peel, wash and halve the potatoes. Fry in 1 tbsp hot oil for about 15 minutes, turning. Wash oregano, chop and fry briefly. Season the potatoes with salt
2.
Peel the onions and cut into fine rings. Wash the chops and pat dry. Fry the cutlets vigorously on each side in 1 tablespoon of hot oil, then continue frying for 3-4 minutes on each side. Season with salt and pepper and place in a baking dish
3.
Briefly fry the onions in the hot frying fat. Pour in the stock and bring to the boil. Drain the apricots. Halve each cheese horizontally. Place the apricots and cheese on the chops. Spread the onions and the broth over it
4.
Bake in a hot oven (electric stove: 225 ° C / fan: 200 ° C / gas: level 4) for about 10 minutes. Serve the chops and the stock with the roasted potatoes. Possibly. garnish
1 person approx.:
  • 580 kcal
  • 2430kJ
  • 47 g protein
  • 27 g fat
  • 34 g carbohydrates

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