Ingredients for 4 people:
50 g pine nuts
2 medium tomatoes
1 clove of garlic
1 onion
2 tbsp olive oil
½ pot basil
300 g cream cheese with herbs de Provence
1 tbsp paprika pulp
Salt, pepper
4 pork chops (approx. 175 g each)
Preparation:
1. Roast pine nuts in a pan without fat until golden. Clean the tomatoes, wash, quarter, remove seeds. Cut the flesh into small cubes. Peel the garlic and onion. Finely dice the onion, press the garlic through a garlic press.
2. Heat the olive oil and sauté the onion and garlic. Add the tomatoes, sauté briefly and allow to cool. In the meantime, wash the basil and cut the leaves into fine strips, except for a few for garnish.
3. Mix together the cream cheese, paprika, tomato mixture, pine nuts and basil.
Season with salt and pepper.
4. Wash the chops and pat dry. Grill on a hot grill or in a pan for 8-12 minutes, turning. Season with salt and pepper. Serve with the Tuscan dip and sprinkled with fresh basil. Serve with fresh baguette.
Preparation time: approx. 40 minutes.
Nutritional values per portion approx.:
Joule: 3281
Calories: 784
Protein: 57,5 g
Fat: 59,9 g
Carbohydrates: 4.6 g
(FoodCentrale by ddp images)
