RSS Feed

Posts Tagged ‘chops’

  1. Pork Sauteed in Beer and Lemon Marmalade Recipe

    January 16, 2018 by Varga László

    Ingredients (3-4 servings):

    • 1 kg pork chops sliced

    • 5-7 garlic cloves
    • 4 green onions
    • 200 g cherry tomatoes
    • juice of half of lemon
    • 1 tablespoon sriracha sauce
    • salt and pepper to taste
    • 2 tablespoons lemon marmalade
    • 200 ml beer (lager)
    • white rice for side dish

    Preparation method:

    1. Chop the garlic.
    2. Slice the green onions, separating the greens and whites.

    3. Season the pork chops with plenty of salt and freshly ground black pepper.
    4. Halve the cherry tomatoes.
    5. Heat the goose fat in a large frying pan.

    6. Add the chopped garlic and onions’ whites and sweat it over medium low heat for a minute.
    7. Place the pork slices in the skillet and spread the Sriracha sauce on their top.

    8. Pour to the skillet the beer, just enough not to cover the pork.

    9. Add the lemon juice, lemon marmalade, cherry tomatoes and sprinkle on top the onions’ greens.
    10. Cover and simmer for about 5 -7 minutes over medium low heat

    11. If you want a thicker sauce, uncover and simmer for 1-2 minutes.
    12. Serve with cooked white rice.

  2. Mutton Chops with Eggplant Sauce – Indian Recipe

    December 7, 2012 by Varga László

    Ingredients (4 servings):

    • 1 – 1 1/2 kg mutton chops with some fat on them
    • 2 small eggplants
    • 1 red onion
    • 6 garlic cloves
    • 1-2 chilli peppers, depending on their hotness
    • 3 teaspoons chilli powder
    • 1/2 teaspoons cumin seeds
    • 1-2 pieces green cardamon, groud or chopped
    • 1/2 teaspoon turmeric
    • a few parsley leaves to garnish
    • 2 tomatoes for garnishing

    Preparation method

    1. Chop the onion  an the garlic,
    2. Peel the eggplants and dice them into 2 cm cubes.
    3. Remove the fat from the mutton and cut the meat into serving pieces.
    4. Melt the mutton fat in a cooking pot and scoop and discard the cracklings.
    5. Add to the pot the chopped onion and garlic and fry until fragrant.
    6. Add chilli pepper, cumin seeds,  salt and fry for a minute, scoop the contents and set aside leaving some fat in the pot.
    7. Add mutton chops to the pot and sear them by fry for a few minutes on each side.
    8. Return to the pot the fried onions, garlic and spices removed earlier and add turmeric powder, cardamom, chilli powder and fry for another a few seconds stirring.
    9. Add water enough to cover the mutton and simmer for about 40 minutes or until the liquid reduces to a third.
    10. Add the eggplant cubes, cover the pot with a lid and cook for about 20 minutes until the eggplant is almost melted down in the sauce. If needed, you can add some more water.
    11. Serve with rice and Indian roti or other flat-bread, some tomato wedges and garnish with fresh coriander or parsley leaves.