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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), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
CV
Added: Thursday, March 12, 2009

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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