Summary

Ingredients

• 1 ½ kg pork chop in one piece, detached
• salt and pepper
• Paprika powder, noble sweet
• nutmeg
• 2 tablespoon mustard, medium hot
• 3 medium onion (s)
• 2 teaspoons broth, clear, instant
• 600 ml water, hot
• 125 g jam (cherry)
• 2 tablespoon peppercorns, green, pickled
• 100 ml red wine (Amarone)

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 150 ° C fan oven. Wash the meat, pat dry. Rub all around with pepper and paprika powder. Place on the drip pan and brush with mustard.
2. Peel and chop the onions and spread around them. Dissolve the broth in 600 ml of hot water. Pour half of it onto the meat. Fry in the preheated oven for about 1 1/4 hour.
3. Beat the jam until smooth. Roughly chop the peppercorns and stir in. Brush the roast with it approx. 20 minutes before the end of the roasting time. Pour in the rest of the broth.
4. Remove the meat and pour the meat stock through a sieve into a small saucepan, add the red wine and simmer for 3 minutes. Season to taste with salt and pepper.
5. Slice the roast and serve with the sauce. Mashed potatoes, butter romanesco and the red wine from the sauce go well with it!