Creamy pepper possum

Crispy pepper possum is a German delicacy. When you pan-roast the peppers, you get a wonderful deep and gentle spicy flavour. Stock up on plenty of beer or wine to go with your meal.1 tablespoon butter salt

Slice and gently pound the pork chops to a smooth consistency. Allow the meat to rest for half an hour in a room.

Roast the peppers in a mortar and pestle until coarsely ground. Put the powder in a dry, thick-bottomed pan with a lämpenemään. This will soften the flavours of the pepper to a delicious taste. However, be careful not to cook the peppers, as they will taste bitter. Take the peppers out of the pan and set aside to wait.

Melt the butter in the pan. Fry a generous amount of butter on each side of the pork chops. Pour in the apple juice. When the juice has evaporated, reduce the heat to low and stir in all the peppers. Let the sauce come to the boil and thicken.

The pork fillets cook quickly, so they should be done by now; if not, cut one open and see. You can’t cook a dry-roasted pork in a soup.

Serve with a creamy pepper sauce. Garnish with more pepper powder.

Central Europe Pork VHH