Pork chops with bacon-caper sauce
A hearty meat dish which – once you have prepared all the ingredients – can really be served quickly and is very easy to make!
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SERVINGS
4
PREP IN
40 MIN.
INGREDIENTS
4 pork chops32 caperberries
4 tomatoes
20 slices lean bacon
2 sprigs parsley
2 sprigs thyme
2 cloves garlic
Salt
Freshly ground black pepper
200 g fennel
24 black olives
4 lemons
Balsamic vinegar
3 tbsp olive oil
HOW TO MAKE IT
- Firstly, there is preparation work: Quarter the caperberries and tomatoes, remove the seeds from the tomatoes and chop. Finely chop the fennel and garlic. Rinse the herbs, shake dry, remove the leaves and chop finely. Cut the bacon into fine strips. Thinly peel the lemon before removing the fillets.
- Fry the chops in olive oil in a non-stick pan until they have colored well on both sides. Season with salt and pepper, remove from the pan and keep warm. Sauté the fennel in the same pan for about 2 min. Now add the garlic, bacon, tomatoes, caperberries, olives, herbs and lemon fillets to the pan. Fry on a high heat and season with salt and pepper.
- Return the chops to the pan and fry on a medium heat turning occasionally for another 5-10 min. depending on their thickness.
