Pork Chops with Vegetables

Ingredients

• 4 pork chops
• 4 tbsp olive oil
• 1 tsp lemon juice
• 1 sprig rosemary (torn and roughly chopped leaves)
• 75 ml dry white wine
• 50 ml Vegetable broth
• Salt
• pepper (ground)
• bell peppers (one red, one yellow, one green)
• 6 pearl onions (or very small onions)
• 150 g small forest mushrooms
• sauce thickener

Instructions

1. 1.

   Tear the rosemary needles and finely chop them.

2. 2.

   Mix 2 tbsp olive oil, rosemary, salt, and pepper; coat the pork chops with this mixture and let marinate for about 30 minutes.

3. 3.

   Wash the bell peppers, pat dry, halve, core, and cut flesh into strips. Peel and halve the pearl onions. Clean the mushrooms.

4. 4.

   Heat 2 tbsp oil in a pan, quickly sear the pork chops, remove, wrap in foil to keep warm.

5. 5.

   Add 1 tbsp oil to the pan, add peppers, pearl onions, and mushrooms; sauté briefly so they stay crisp and only lightly color! Remove vegetables from the pan and set aside warm.

6. 6.

   Deglaze the pan with wine and broth, scrape up browned bits, season, strain through a sieve, then thicken the sauce with the thickener as desired.

7. 7.

   Return the pork chops to the sauce, salt if needed, and let them simmer in the sauce for another 5 minutes. Plate on preheated plates with vegetables and sauce.