Summary

Ingredients

• 4 pork chop (s)
• salt and pepper
• 4 tablespoon oil
• 2 tablespoon mustard, medium hot
• 4 onion (s), cut into rings
• 1 clove (s) garlic, finely diced
• 1 red pepper (s), cut into strips
• 150 g crème fraîche
• 1 ½ teaspoon mustard, hotter
• 0.5 ½ bunch parsley

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Instructions

1. Season the meat with salt and pepper. Fry in 2 tablespoons of hot oil on both sides for approx. 2 minutes. Remove the chops and spread a thin layer of medium-hot mustard. Put in a baking dish. Add the onions and garlic to the pan with the remaining oil and sauté until translucent. Spread the pepper strips on the meat. Layer the onions and garlic on top.
2. Put the pan in the preheated oven at 180 ° C and bake for approx. 25 - 30 minutes.
3. For the mustard cream, mix the crème fraiche with the hot mustard and season with salt and pepper.
4. Finely chop the parsley and sprinkle over the onions just before serving.
5. This goes well with jacket potatoes or French fries.