Pork chops with vegetables in cider
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 26 tags
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Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Pork chops estimated meat; buy 4 bone-in chops of 200 g 600 g
- Onion 150 g
- Green pepper 100 g
- Red pepper 150 g
- Garlic 12 g
- Mushrooms 200 g
- Brussels sprouts 200 g
- Cauliflower 250 g
- Tomato 300 g
- Peas cooked 100 g
- Artichoke cooked drained hearts 200 g
- Cider 400 ml 400 g
- Extra virgin olive oil 30 g vegetables and 15 g meat 45 g
- Sweet paprika 2 g
- Oregano 1 g
- Thyme 1 g
- Parsley 3 g
- Black pepper 0.3 g
- Salt to taste 3 g
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Method
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Chop the onion, garlic, green pepper and red pepper. Soften in 30 g oil with a pinch of salt for 10 minutes. Add the quartered mushrooms and cook for 4 minutes.
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Grate the tomatoes and add with the paprika, oregano and thyme. Cook for 3 minutes. Pour in the cider and boil for 2 minutes. Add the halved Brussels sprouts and small cauliflower florets. Cover and simmer for 12–15 minutes until nearly tender.
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Season the pork chops with pepper and a little salt. Brown in the remaining 15 g oil in a frying pan for 3 minutes per side. Transfer to the vegetables, add the peas and quartered artichokes and cook covered for 5–8 minutes.
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Check for 70°C for 2 minutes in the centre of the chops without touching bone, and make sure the vegetables are tender. Adjust the salt and serve one chop per person with vegetables, sauce and parsley.
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