Chops with peppers and feta cheese

1.

Clean and wash the peppers and cut into pieces. Peel and slice the garlic. Wash the rosemary, drain well and pluck the needles, except for a sprig for garnish.

2.

Heat 3 tablespoons of oil in a pan. Stew the paprika, garlic and rosemary for 5-8 minutes while turning. Season with salt and pepper. In the meantime, wash the cutlets and pat dry. Cut the edge of fat a few times.

3.

Remove the peppers from the pan. Heat the rest of the oil in the pan and fry the cutlets in it for about 4 minutes on each side. Sprinkle with salt and pepper. Crumble the sheep's cheese with the meat in the hot frying oil, turn briefly and spread on the chops.

4.

Remove from the pan. Heat the peppers in the pan and arrange the cutlets on top. Garnish with rosemary. Fresh baguette tastes good with it.