30 min. total time
Ingredients for 4 portions
| 4 | Pieces | Pork chop |
| 0.5 | Tsp | Salt |
| 3 | Pieces | Garlic cloves |
| 2 | Tsp | Flour |
| 2 | Tbsp | Tarragon mustard |
| 0.5 | Piece | Onion |
| 0.5 | Can | Parisian carrots |
| 100 | g | Bacon |
| 1 | Piece | Red bell pepper |
| 100 | ml | Soup |
| 100 | g | Oil |
| 150 | g | Pearl onion, fresh |
| 0.5 | Tsp | Caraway |
Preparation
- First, lightly pound pork chops and season with garlic, salt, and cumin. Sear in a non-stick pan with oil until browned. In the pan drippings, sauté chopped onions, dust with flour, and continue to cook. Deglaze with broth, add mustard, and let the meat simmer in the sauce.
- Meanwhile, in a separate non-stick pan, caramelize pearl onions and diced bacon, add carrots and season well. Finally, slice bell peppers and sauté briefly. Mix everything together in a large pan and serve.
Nutrition score
444
41,34 g
3,50 g
12,71 g
30 min. total time | 30 min. preparation time |
