Peach Pork Chops with stuffed tomatoes.
The tomatoes are filled with mushroom ragout and for dessert we rhubarb compote from the oven.
This is a delicious combination of different flavors.
You will get compliments when you this on the table.
Here you can find a nice fresh white wine served.
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Peach Pork Chops
Tomato with mushroom ragout:
Cut a large cap off the tomatoes and scoop the tomatoes with a sharp teaspoon carefully.
Sprinkle some flavor in the tomatoes and sprinkle with salt and pepper and put the tomatoes upside down on a plate.
Keep some small mushrooms separately, cut the rest small and sprinkle the whole and chopped mushrooms with lemon juice.
Cover the baking dish with butter 10 grams, slide the grille just above the center of the oven and preheat it to 200C.
Melt the remaining butter, sauté the onion and fry golden brown the chopped mushrooms.
add the flour and vigorous stirring the broth so thick stew arises.
Stir the spices and cook with cream, to taste, nutmeg, oregano powder, flavoring, salt and pepper.
Divide the ragout over the tomatoes in the oven dish and garnish with the reserved mushrooms.
Leave the tomatoes in the oven and warm and beautiful in color.
Dry the meat with kitchen paper and rub the chops with salt and pepper.
Melt half the butter and fry the bacon slowly, add the rest of the butter.
Let it cook the chops on both sides of beautiful color.
Meanwhile, pour the peaches with boiling and then immediately with cold water and remove the peel.
Cut the peaches lengthwise, take out the pit and slice the peaches into slices not too narrow.
Put the chops and bacon in the preheated meat dish, fry the slices of peaches and even arrange them around the meat.
Pour the wine along the edge of the pan, clean the sediment with a fork and add to the gravy a little boiling water.
Cut the rhubarb steal into pieces and cooked in little water with the lemon peel.
Cover the baking dish with some of the butter, slide the grille just above the center of the oven and preheat it to 200C.
Take the lemon zest from the sauce, stir the potato flour with water a paste and bind it with the rhubarb.
Stir in the sugar.
Spoon the sauce into the baking dish, place the biscuits on the rhubarb purée and sprinkle with a mixture of breadcrumbs and cinnamon and the remaining sugar.
Spread the remaining butter over the bowl and put it in the dish with stuffed tomatoes in the oven until the dessert beautiful color.
Serve hot or cold.
Serve with a white wine.
Enjoy your meal and enjoy this delicious tasty recipe.
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Peach Pork Chops
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