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Pork
Pork Chops with Pepper Sauce and Salad
Portions2 peopleChangeTiming 45 minsViewIngredients9 IngredientsViewSwitzerland46 % localView
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Ingredients (9)
- 0.5 teaspoon dried rosemary
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 150 grams fresh spinach leaves
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 0.25 teaspoon ground black pepper
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 0.5 tablespoon lemon juice
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 100 grams mozzarella
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 9.5 tablespoons olive oil
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 300 grams peppers
Foreign ingredient
This ingredient is currently available from foreign productionWhere can I buy it locally? - 400 grams pork chops
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 teaspoon salt
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?
Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients
Local shopping
Seasonality
Environmental impact (high)
Portions (2)
Tools (8)
Timing (45 mins)
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, 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 |