PORK CHOPS WITH
LEMON
4 Servings
Cooking Time: 10 minutes
Ingredients
• 4 thick pork chops
• 1 tablespoon of butter or vegetable butter
• The juice of 2 lemons
• Salt
• Pepper
• 2 tablespoons water
• A bay leaf
• 2 garlic cloves
Remove the fat from the chops. Put the butter in a pressure
cooker and sautee the chops. Remove the cooker from
the fire and add the lemon juice, salt, pepper, water,
the bay leaf and garlic. Leave the chops to cook for
10 minutes from the moment the valve starts whistling.
Method B: Put the butter, the lemon juice, salt,
pepper, water, the bay leaf and the garlic in the pressure
cooker. When the mixture starts to boil, add the chops
and close the lid. Leave them to cook on a low fire
for 10 minutes from the moment the valve starts whistling.
With potatoes: Cook with the chops a few potatoes,
small or big, cut in the middle or in quarters.
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PORK MEAT WITH CELERIAC
6 Servings
Cooking Time: 35 minutes
Ingredients
• 1 1/2 kilo pork ham or loin chops
• Salt
• Pepper
• 1 glass of white wine
• 4 tablespoons oil
• A bay leaf
• 2 cloves
• 1 onion
• A few pepper grains
• 6 medium sized celeriacs
• A tablespoon of corn flour
• 2 tablespoons water
• 2-3 egg yolks
• 2 lemons
• 1 tablespoon pickles and caper finely cut
• Parsley
Remove the bone from the meat and wrap it. Rub it with
salt and pepper and place it in a clay or porcelain container.
Add the wine, half the oil, the bay leaf, the cloves,
the onion cut in slices and the pepper. Leave the meat
there for 12 hours. Remove it, drain and roast it slightly
with 2 tablespoons of oil in the pressure cooker. Add
the mixture, after you've heated it, with 1 glass of warm
water and leave the meat to cook for 20 minutes on a low
fire from the moment the valve starts whistling.
Clean and wash the celeriacs. At first, cut them in 4
pieces and then each quarter into thick slices, about
1 1/2 cm. thick. Place the celeriacs around the meat,
add some more salt and leave them to roast with the meat
for 10 minutes on a low fire from the moment the valve
starts whistling. Cut the meat in slices and place serve
it with the celeriacs on a warm platter. Sieve the sauce,
remove the fat and add the corn flour after you've diluted
it with 2 tablespoons of cold water, and the egg yolks.
Add the lemon juice, the pickles and the caper. Marinate
the meat and the celeriacs with the sauce. Garnish with
parsley.
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WINE PORK MEAT
Ingredients
• 1 1/2 kilo pork meat (ham)
• 1/2 glass white wine
• A bit of oil
• Salt
• Pepper
Cut the meat in pieces, wash it and leave it to drain.
Put some oil in a casserole, add the meat and let it brown.
When it drinks up its juice, add the wine. Add salt, pepper
and a bit of warm water.
Once it starts boiling, cover the casserole and leave
it on
the boil on a low fire.
Keep an eye on the meat in case you need to add some more
warm water and leave it on the boil until the sauce is
ready. Serve it while it's hot. |
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