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Smoked Chop "Langenlois"

4 servings

Ingredients

• 1 Stk Smoked chop (mildly cured)
• 1 Prise Pepper
• Fat (for browning) (nach Bedarf)
• Carrots (young, in pieces) (nach Bedarf)
• Sugar snap peas (cooked) (nach Bedarf)
• Pearl onions (raw, peeled) (nach Bedarf)
• White wine (nach Bedarf)
• Parsley (fresh, chopped) (nach Bedarf)
• fried potatoes (nach Bedarf)

Instructions

1. Lightly pepper the mild cured smoked chop and quickly brown on both sides in hot fat.
2. Place in a shallow ovenproof pan or braising dish.
3. In the remaining cooking fat, sauté young carrot pieces, cooked sugar peas, and raw peeled pearl onions.
4. Add a little white wine, season, and bring briefly to a boil.
5. Distribute the vegetables over the chop and braise everything together until tender.
6. Finish by sprinkling with freshly chopped parsley and arrange with light-brown fried potatoes around the edge.

Based on a cookbook by Hans Hofer (1964), adapted with AI.