Pork

Pork Chops with Sarsar Pepper Sauce

Portions2 peopleChangeTiming 45 minsView
Ingredients10 IngredientsViewSwitzerland60 % localView
  • 0.5  teaspoon dried rosemary
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  • 150  grams fresh spinach leaves
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  • teaspoons Gipfelhirsch Sarsar
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    Product info

    Give me a treat ... Sarsar is a mixture with an oriental flair and a Mediterranean character. With a certain acidity it is the perfect companion to fresh fish; the combination with selected herbs composes a whole piece of music on the palate. We say flavoursplosion 🤯!

  • 0.25  teaspoon ground black pepper
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  • 0.5  tablespoon lemon juice
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  • 100  grams mozzarella
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  • 9.5  tablespoons olive oil
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  • 300  grams peppers
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  • 400  grams pork chops
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  • 0.5  teaspoon salt
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Preheat the oven to 200 degrees Celsius
Grease a baking dish with 0.5 tablespoon olive oil
Wash 300 grams peppers, cut them in halves and reomve their seeds
Place the peppers in the baking dish, put the dish into the oven and bake the peppers in the preheated oven at 200 degrees Celsius for 20 minutes
Wash 150 grams fresh spinach leaves with cold water and drain them in a colander
Cut 100 grams mozzarella into pieces of around 2 cm
Add 2 tablespoons olive oil and 0.5 tablespoon lemon juice to a medium-sized bowl and stir well
Add the spinach and mozzarella to the medium-sized bowl and toss the spinach salad
Take the peppers out of the oven, peel them and quarter each half
Add the pepper pieces, 2 teaspoons Gipfelhirsch Sarsar; 5 tablespoons olive oil, 0.5 teaspoon dried rosemary, 0.25 teaspoon salt and 0.25 teaspoon ground black pepper to the blender and blend until the sauce is smooth
Season 400 grams pork chops with 0.25 teaspoon salt
Add 2 tablespoons olive oil to a medium-sized frying pan and heat up over high heat until the oil is hot
Add the pork chops to the frying pan and fry them on one side for about 2 minutes
Flip the pork chops and fry them on the other side for another 2 minutes
Arrange the pork and the salad on plates and top the meat with the pepper sauce

Pork Chops with Sarsar Pepper Sauce


Gipfelhirsch

White plate with a pork chop on an orange pepper sauce next to green spinach salad with mozzarella cheese
Timing 45 mins
Portions2 people
Ingredients10 Ingredients

Ingredients

  • 0.5  teaspoon dried rosemary
  • 150  grams fresh spinach leaves
  • 2  teaspoons Gipfelhirsch Sarsar
  • 0.25  teaspoon ground black pepper
  • 0.5  tablespoon lemon juice
  • 100  grams mozzarella
  • 9.5  tablespoons olive oil
  • 300  grams peppers
  • 400  grams pork chops
  • 0.5  teaspoon salt

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Tools

  • 1 medium-sized frying pan
  • 1 blender
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 colander
  • 1 medium-sized bowl
  • 1 baking dish

Pork Chops with Sarsar Pepper Sauce


Gipfelhirsch

Instructions

Preheat the oven to 200 degrees Celsius
Grease a baking dish with 0.5 tablespoon olive oil
Wash 300 grams peppers, cut them in halves and reomve their seeds
Place the peppers in the baking dish, put the dish into the oven and bake the peppers in the preheated oven at 200 degrees Celsius for 20 minutes
Wash 150 grams fresh spinach leaves with cold water and drain them in a colander
Cut 100 grams mozzarella into pieces of around 2 cm
Add 2 tablespoons olive oil and 0.5 tablespoon lemon juice to a medium-sized bowl and stir well
Add the spinach and mozzarella to the medium-sized bowl and toss the spinach salad
Take the peppers out of the oven, peel them and quarter each half
Add the pepper pieces, 2 teaspoons Gipfelhirsch Sarsar; 5 tablespoons olive oil, 0.5 teaspoon dried rosemary, 0.25 teaspoon salt and 0.25 teaspoon ground black pepper to the blender and blend until the sauce is smooth
Season 400 grams pork chops with 0.25 teaspoon salt
Add 2 tablespoons olive oil to a medium-sized frying pan and heat up over high heat until the oil is hot
Add the pork chops to the frying pan and fry them on one side for about 2 minutes
Flip the pork chops and fry them on the other side for another 2 minutes
Arrange the pork and the salad on plates and top the meat with the pepper sauce