🍽️ Crispy Pork Chops with Mushroom, Onion, and Tomato Sauté

Name: Crispy Pork Chops with Mushroom, Onion, and Tomato Sauté
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Pork chops (approx. 240 g each); 150 g Mushrooms; 200 g Cherry tomatoes; 2 Red onions; Salt; Pepper (from the mill); 2 tbsp Flour; 2 tbsp Sunflower oil; 1 splash dry white wine; 1 Endive; fresh Marjoram (for garnish)

367 kcal · 30 min · 4 servings

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Ingredients

4 Pork chops (approx. 240 g each)
150 g Mushrooms
200 g Cherry tomatoes
2 Red onions
Salt
Pepper (from the mill)
2 tbsp Flour
2 tbsp Sunflower oil
1 splash dry white wine
1 Endive
fresh Marjoram (for garnish)

Instructions

1. Preheat the oven to 100 degrees Celsius. Set the oven to conventional heating (top and bottom heat).
2. Rinse the pork chops under cold running water and pat them completely dry with kitchen paper.
3. Clean the mushrooms. Cut them in half or into quarters, depending on their size.
4. Wash the tomatoes and let them drain well.
5. Peel the onions and cut them into wedges.
6. Season the pork chops generously with salt and pepper.
7. Lightly dust the pork chops with flour and shake off any excess.
8. Fry the pork chops in hot oil until golden brown on both sides.
9. Place the fried pork chops on a rack in the oven and let them cook for about 15 minutes.
10. Add the mushrooms and onions to the pan juices. Sauté them for 2 to 3 minutes.
11. Deglaze the pan with the wine.
12. Add the tomatoes and let everything cook for another 2 minutes.
13. Season the vegetable mixture with salt and pepper to taste.
14. Wash the chicory and carefully separate the individual leaves.
15. Arrange the pork chops on top of the chicory leaves.
16. Serve with the vegetable mixture and garnish the dish with marjoram.
17. Serve the dish warm.

Nutrition per serving

kcal: 367
Protein: 47 g · Fett/Fat: 16 g · Carbs: 9 g