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Pork Neck Chops with Garnish

Rositsa IvanovaRositsa Ivanova
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Fat Berta
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Fat Berta
Pork Neck Chops with Garnish1 / 2
19/01/2015
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Preparation
50 min.
Cooking
70 min.
Тotal
120 min.
Servings
4
"Don`t miss this opportunity to enjoy tender neck steaks served with our favorite tabbouleh salad!"

Ingredients

  • pork chops - 4, from the neck
  • black pepper
  • mixed pepper
  • thyme - dried
  • salt
  • white wine - 2 cups (500 ml)
  • for the tabbouleh
  • parsley - 3 bunches
  • tomatoes - 1 large
  • bulgur - 1/2 cup
  • onions - 1 small head
  • salt
  • black pepper
  • olive oil
  • lemon juice - of 1/2 a lemon
measures

How to cook

Sprinkle the chops with black and mixed pepper on both sides and a little dried thyme. Tenderize them carefully, with a plastic bag over them. Transfer the tenderized steaks to an oven dish and pour on a little oil and the wine, which needs to cover them at least halfway up. Leave them to marinate for at least half an hour or 1 hour.

Next, heat a little oil in a nonstick frying pan, drain the steaks a little and braise them on both sides until they brown.

Return them back to the oven dish and bake for about 1 hour with the marinade. Turn them over once during baking.

In the meantime, finely chop the washed and drained parsley. Put it in a bowl and add the chopped onions and finely chopped tomato. If desired you can put a little more tomato. Pour in the bulgur, which has been soaked in water and drained ahead of time.

Toss the salad with salt, lemon juice, olive oil and a little black pepper if desired.

Serve the steaks with the tabbouleh salad.

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