Chops in Buttermilk Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices pork neck
- 4 onion (s), (very finely diced)
- 100 g bacon, (very finely diced)
- 0.5 liter ½ buttermilk
- 2 bay leaves
- 1 teaspoon paprika powder, noble sweet
- salt and pepper
- Margarine or butter for frying
Print Recipe
Pin Recipe Instructions
- Wash the chops, pat dry, pat a little flat and rub with salt and pepper.
- Heat the fat in a pan and fry the chops vigorously on both sides.
- Take the meat out of the pan and fry the onions and diced bacon briefly in the frying fat, but do not brown. If you like it, you can also add a finely chopped clove of garlic here.
- Pour in the buttermilk, add the bay leaves and paprika and carefully season with salt.
- Return the chops to the pan. Put the lid on and let it simmer over a moderate heat for about 25 minutes.
- Finally, remove the bay leaves from the sauce, season again with salt and pepper, possibly thicken with a little cornstarch.
- Boiled potatoes and a green salad go well with this.
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