4 pork chops without rind min. 150 g per piece.
1 ds. pineapple, sliced 136 g
1 glass mushroom 285 g
1 chicken bouillon cube
½ red chilli pepper chopped
2 tbsp. curry hot
4 cloves garlic minced
1/4 liter double cream
4 tbsp. olive oil
1 tbsp. flour
1 tbsp. butter
salt and freshly ground pepper
Rice for 4 persons of their choice
Oriental curry chops in dish with rice
Procedure without liability: Mix 1 tbsp. flour, 1 tbsp. curry powder, salt (be careful with the salt when using broth) and freshly ground pepper in a plastic bag and shake well. Come one chop in the bag at a time and shake well, then the mixture is distributed on the chop. Brown chops on both sides in olive oil in the pan for a few minutes and put them in an ovenproof dish with space for accessories. Use the rest of the olive oil later to pineapple and mushrooms.
The juice from pineapple and mushrooms poured off and saved in a bowl. Pineapple slices toasted lightly in the pan and then placed over the chops. Mushrooms roasted in the pan and place also over the chops.
Now the curry must be burned off in the pan with a little butter. Put butter in the pan and let it effervesce, then add 1 tbsp. curry and stir. Pan boil with the juice from the pineapple and mushrooms with chicken broth, minced garlic and chopped chili peppers. The cream is added and the sauce gets a short rehash. Then poured into the dish and placed in a 200 °C preheated oven for approx. 40 minutes.
The rice cooked according to quantity and time, indicating on the bag.
Serving: The dish put on the table along with 4 hot plates and a bowl of rice.
Garnish: There is probably nothing more than chopped coriander to make it, now when it should be an oriental dinner.
Drinks: A good red wine is the case. I used an Italian red wine Gran Rosso Negroamaro Primitivo from the supermarket. But a cold Pilsner Urquell will also be a natural thing for this dish.
Hint: Make it an experience and use organic free-range pigs. The meat is tender and tasty, maybe a little more expensive but it is worth it.