Summary

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

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Instructions

1. Rinse the neck chops briefly under cold water and dry them with kitchen paper. Finely chop the herbs, leave a few leaves for garnish.
2. Clean and slit the chilli pepper and carefully remove the seeds. Wash the pod, then chop it into tiny pieces.
3. 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.
4. 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.
5. 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.
6. Goes well with: baked potatoes and a fresh salad.