Ingredients for 4 people:
4 pork chops (approx. 200 g each)
salt, pepper
3 tablespoons olive oil
1 organic lemon
a few sprigs of thyme
For the salsa:
1 shallot
50 g each green and black olives (pitted)
1 tablespoon sherry vinegar
2 tablespoons olive oil
Pepper from the mill
Also:
500 g peppers
2 tablespoons olive oil
salt, pepper
Preparation:
1. First, for the salsa, peel and finely dice shallot. Finely dice olives as well. Mix vinegar with olive oil, salt and pepper. Mix in shallot and olives.
2. Season pork chops with salt and pepper. Heat olive oil in a frying pan. Sear pork chops in it on both sides. Place in a baking dish. Rinse lemon and cut into slices. Spread the lemon slices on the chops. Place a few sprigs of thyme on top. Bake chops in preheated oven at 120 (gas: level 1, convection oven: 100 degrees) for about 20-25 minutes.
3. Cut the peppers into quarters, clean, rinse and cut into coarse pieces. Heat olive oil in a pan. Sauté peppers in it for about 5 minutes. Season with salt and pepper. Arrange everything together.
Preparation time approx.: 40 minutes
Per serving approx.:
Calories: 516
Joule: 2165
Protein: 45,3 g
Fat: 34,4 g
Carbohydrates: 6 g
(FoodCentrale by ddp images)
