Menapian pork chop Tomapunk perfectly grilled and roasted
Menapian pork chop Tomapunk perfectly grilled and roasted
Ingredients for 2 people
1 pork chop (approx. 500 g per piece)
1 tbsp olive oil or butter
Salt and pepper to taste
1 lemon
Preparation:
Prepare the meat: Rinse the pork chop with cold water and pat dry with kitchen paper. Season both sides with salt and pepper.
Grill: Heat the olive oil or butter in a pan at medium to high temperature. Grill the chop for about 3-4 minutes on one side until golden brown.
Turn over and fry the other side for 3-4 minutes and cook in the oven until the desired core temperature (internal temperature of at least 63 °C).
Let rest: After frying, take the chop out of the oven and place on a plate. Cover with aluminum foil and let rest for about 5 minutes so that the juices distribute throughout the meat.
Freshly made ajvar goes well with this, it's simple and super tasty.
Ingredients:
3-4 red peppers
2-3 cloves of garlic
1-2 tablespoons of olive oil
1 teaspoon of vinegar (e.g. wine vinegar)
Salt to taste
Pepper to taste
Chili
Peppermint
Preparation:
Roast the peppers: Roast the peppers in the oven at 200 °C until the skin blisters and burns slightly (approx. 20-30 minutes).
Alternatively, you can roast the peppers over an open flame if you have a grill or a gas stove.
Remove the skin: Take the roasted peppers out of the oven and place them in a bowl. Cover with cling film so that they steam and the skin can be removed more easily. After about 10 minutes, peel off the skin and remove the seeds.
Puree the ingredients: Put the flesh of the peppers in a food processor. Puree together with the garlic, olive oil, vinegar, salt, pepper, chili and a little peppermint until a homogeneous mass is formed.
