Summary

Ingredients

• 4 pork chop (s)
• 4 tomato (s)
• 3 pepper (s), red, green and yellow
• 3 hot peppers
• 4 onion (s)
• 50 g pork belly
• 4 tablespoon oil
• 1 tablespoon paprika powder
• 2 tablespoon ketchup, hot
• 250 ml beer, light
• 3 large clove (s) garlic
• 1 tablespoon cornstarch
• salt and pepper
• Caraway seed

Print Recipe Pin Recipe

Instructions

1. Briefly blanch the tomatoes, rinse in cold water and peel them. Then quarter, core and cut into pieces approx. 2 cm in size. Halve the peppers lengthways, clean and cut into strips. Cut the peppers into rings. Peel and dice the onion, dice the bacon too.
2. Season the chops with salt, pepper and caraway seeds. Heat the oil, fry the chops on both sides, lift out of the pan and set aside.
3. Roast the bacon and onions in the frying residue, briefly roast the paprika powder, add the paprika, tomatoes and peppers and deglaze with beer. Season with salt, pepper and garlic. Return the chops to the pan and cook covered for about 20 minutes.
4. Mix the cornstarch with cold water, add and briefly bring the sauce to the boil.
5. Boiled potatoes go well with it.