Ingredients for 10 people: 2.35 kg deboned pork chop, 200 ml oil, 200 g flower, 250 g pickled cucumbers, 250 g pickled bell pepper, 300 g pressed ham, 300 g dried onion, 120 g tomato paste, 200 ml white wine, 100 g butter, 2 g pepper, 30 g salt
Preparation: the pork chop is washed and portioned, passed through flower, fried on both sides in hot oil and then placed in another pot.
In the left fat you fry the onion which was initially washed, chopped and passed through flower until it get a golden colour. You baste it with tomato paste. The bone soup is left to boil for 20 minutes.
The sauce is poured over the chops, you add salt and pepper and you boil everything for20 minutes.
You add the thinly sliced peeled cucumbers, the bell peppers and the sliced ham and you leave to boil another 10 minutes.
When the pork chops are boiled you add the wine and the butter.
