Mains recipes

Chops with mango salsa

4 large chops brush with oil and season with KNORR Gillmix with Garlic Barbecue flavor. The chops are roasted on the grill. Meanwhile, a mango salsa of 1-2 mature mango fruit in the printer or tern is being cooked in KNORR Mix to French Dressing.

Cutlets with estragon-cream herbs

Boil the fund to half. Add whipped cream and cook again to half. Blend (or whip) the liquid with egg yolks, butter and lime juice and season with salt and pepper. Sauté the vegetables in a saucepan in a little oil without burning them. Pour the sauce over t

Chops with chilli and lightning vegetables

Peel the potatoes. Cut the potatoes and squash into long striped strips. Arrow the bulbs and cut them into strips. Cut / cut tomatoes into thin strips. The chilies are cleaned for seeds and cut well. Heat the oil in a large pan. Bowl on the forehead and coo

Pork with fried plums

Stir the chops golden in butter / margarine for approx. 3 min. On each side after thickness. Sprinkle salt, pepper, estragon on the meat, place it in a dish and hold it warm. Felt and blow out the flowers and shake them in the forehead with the spring buds.

Pork chops lyonnaise

The chops are given a stroke with the meat hammer sprinkled with salt and pepper. Brown on both sides and fry with mild heat until they are cooked, but succulent. When the chops are barely finished add the chopped onions, red wine vinegar and broth. The cutlet

Pork chops in orange sauce

Season the chops with salt, pepper and sage. Heat the margarine in a pan and simmer the crushed garlic for 1 min. Brown the chops on both sides, pick them up and set them aside. Stir maizena in the leftover fat and let it boil for a few minutes. Add gradual

Russian pork chops

Pan the chops in egg and rasp. Step them on a forehead for about 3 minutes on each side. Mix in a saucepan of cream with flour, tomato sauce and mushrooms. Pour water and madeira in. Bowl the chops into the sauce, cover with lid and steam them for 20-30 min

The pork chop with a carrot bowl

Cut the white cabbage well. Heat some oil into a thickened pot and fry the curry. Add the cabbage and turn down the flask. Stir under stirring for approx. 10 minutes. Season with salt and pepper. Cook the rice according to the instructions on the packaging.