Cipolle e Pomodori al Balsamico (onions and tomatoes in balsamic vinegar with pork chops)

For 4 people
  • 500 g onions as small as possible, or preferably Bolloti or button onions
  • 6-7 EL Olive oil
  • 200 ml Aceto Balsamic Vinegar
  • 4 EL Sugar
  • Salt
  • Pepper
  • 600 g Tomatoes
  • 2 medium-sized red onions
  • 2-3 stem (s) fresh basil
  • 4 thick pork chops (approx. 300 g each)
  • 2 Garlic cloves
  • 1 sprig of rosemary
  • 8-10 sage leaves
  • 3 EL Oil
  • 100 ml dry white wine
75 minutes
Put the button onions in a saucepan, with Cover the water and bring to the boil briefly. Pour the onions on a sieve, rinse under cold water and peel the onions. Heat three to four tablespoons of olive oil in a pan and fry the onions until golden brown while turning.
Drain on kitchen paper. Heat 100 milliliters of vinegar, 1/8 liter of water and two tablespoons of sugar in a saucepan and let it simmer for five minutes. Season with salt and pepper, add the onions and heat for one to two minutes.
(Onions are tasty warm and cold as a side dish or antipasto). For the tomatoes in balsamic vinegar, wash the tomatoes, score crosswise and briefly put in boiling water or scald. Rinse tomatoes under cold water, drain and peel off the skin.
Remove the stem end and cut the tomatoes into quarters or eighths, depending on their size. Peel and halve the red onions and cut into fine strips. Heat 100 milliliters of vinegar and two tablespoons of sugar in a saucepan and let it boil down for about five minutes.
Heat three tablespoons of olive oil in a saucepan, sauté the onions over a medium heat for three minutes. Stir in between. Add tomatoes and stew for five minutes without stirring. Possibly swivel carefully in between.
Wash the basil, pat dry and cut the leaves into strips, except for something to garnish. Season the tomatoes with salt and pepper. Mix the vinegar and basil with the tomatoes. Wash the chops, pat dry and cut the edges of fat.
Peel and chop the garlic. Wash the rosemary and sage, shake dry and roughly chop except for something to garnish. Heat the oil in a large ovenproof pan or roaster. Fry the chops over high heat for five minutes until golden brown.
In the last minuteAdd the garlic and herbs and fry. Season with salt and pepper. Pour in white wine and 100 milliliters of water and stew for ten minutes in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3).
Arrange the cutlets with onions and tomatoes in balsamic vinegar on a deep platter. Serve garnished with rosemary, sage and basil.
1 person approx.:
  • 840 kcal
  • 3520 kJ
  • 73 g protein
  • 47 g fat
  • 27 g carbohydrates


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