Rinse the chops under cold running water, dry them, remove any fat, pound them lightly until they are tender, peel and crush 4 cloves of garlic or press them through a press, rub them into the chops on both sides, leave them for about half an hour with the lid closed, sprinkle with salt, bell pepper and paprika, peel the pearl onions, heat 2 tablespoons of light butter or butter in a frying pan. Heat 2 tbsp. light butter or butter in a frying pan, fill in the chops with the onions, roast them (turn the chops several times to the other side), remove the chops from the frying pan, keep them warm, boil off the drippings with water or 4 tbsp. white wine, fold in the crème fraîche, cook a little, season the sauce with salt, bell pepper and paprika, pour it over the chops or serve it separately.
Serving : butter beans, boiled potatoes, Franconian white wine Roasting time
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