Herbs – Neck Chops
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 pork chop (s) (neck chops)
- 1 bunch parsley, smooth
- 1 bunch chives
- 4 sprigs basil
- 1 chilli pepper (s), fresh red
- 1 teaspoon pepper (steak pepper)
- 2 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 3 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Rinse the neck chops briefly under cold water and dry them with kitchen paper. Finely chop the herbs, leave a few leaves for garnish.
- Clean and slit the chilli pepper and carefully remove the seeds. Wash the pod, then chop it into tiny pieces.
- Mix the chopped herbs with the chilli pepper, steak pepper, soy sauce and Worcester sauce, fold in 2 tablespoons of oil. Turn the chops in it and place in the fridge, covered, for 3 hours.
- Then lift the chops out of the marinade and carefully wipe off the marinade. Heat the remaining oil in a pan and fry the cutlets on both sides.
- Reduce the heat, fry the chops for another 3 - 5 minutes on each side, brushing with the herb marinade after turning. Garnish with herb leaves.
- Goes well with: baked potatoes and a fresh salad.
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