Ingredients for 4 persons:
4 pork cutlets (approx. 120 g each)
3 colorful peppers
4 curly tomatoes
1 bulb of fresh garlic
6 tablespoons olive oil
salt, pepper
1 bag (200 g) Napoli sauce (e.g. a fruity and spicy tomato sauce from Steinhaus at the fresh food counter)
150 g black olives
3 stalks of rosemary
Preparation:
1. Wash cutlets and pat dry. Clean peppers, wash, cut into rings. Clean and wash tomatoes. Cut garlic in half.
2. Heat 2 tablespoons of oil in a frying pan. Sear the cutlets briefly on each side. Season with salt and pepper, set aside. Heat another 4 tablespoons of oil in a roasting pan. Sauté peppers and garlic, add tomato sauce. Deglaze with tomato sauce. Add cutlets, tomatoes and olives to roasting pan and mix lightly. Season with salt, pepper and rosemary.
3. Braise in the preheated oven (E.-Herd: 200°C/ Gas: level 3) for approx. 20 minutes.
4. Serve with fresh baguette.
Preparation time approx. 40 minutes
Nutritional values per person approx.:
Calories: 325
joules: 1361
Protein: 30,5 g
Fat: 16,8 g
Carbohydrates: 11.8 g
(FoodCentrale by ddp images)
