Cream – Paprika – Chop
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 350 g onion (s), diced
- 6 pork chop (s)
- salt
- Flour, for turning
- Clarified butter
- 3 teaspoons paprika powder, noble sweet
- liter ⅛ chicken broth
- 375 g bell pepper (s), diced (red, reen)
- 200 g crème fraîche
- 0.5 teaspoon ½ paprika, hot
Print Recipe
Pin Recipe Instructions
- Salt the meat, turn in flour, dust off excess flour.
- Fry the chops on both sides and remove from the pan.
- Sauté the onions in the frying fat, add the cutlets again, dust with sweet paprika, pour on the stock. Stew for 25-20 minutes on a mild heat.
- Then remove from the pan, add the paprika, simmer, add the creme fraiche, simmer until the sauce is creamy, season with rose paprika.
- Briefly heat the meat again in the sauce.
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