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Pork Chop Hubertus (Koteletts Hubertus) (GERMAN Cuisine) Recipe

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This recipe for Pork Chop Hubertus (Koteletts Hubertus) (GERMAN Cuisine) is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Generous ˝ cup Burgundy or other red wine
1 tablespoon tomato paste
Salt and pepper
4 pork loin chops
Vegetable oil
1 onion that is cut in rings
3 to 4 tomatoes, peeled, sliced
Chanterelle or regular mushrooms
Basil, preferably fresh
Generous ˝ cup half and half
Directions:
Directions:
In a large nonmetal or earthenware bowl, combine wine, tomato paste, salt and pepper; add pork chops. Cover and refrigerate 24 hours, turning occasionally and spooning marinade over chops so they absorb flavor evenly. Remove chops from marinade; drain well, reserving marinade. Heat the oil in a heavy skillet. Brown chops on both sides. When chops are cooked, remove and keep warm in a deep serving dish. Sauté onion rings in oil and meat juices. Add tomato slices; heat through. Add mushrooms, basil, remaining marinade and half and half. Season the mixture to taste with salt and pepper. Pour sauce over chops. Serve with creamed potatoes or a green salad. Makes 4 servings.

 

 

 

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