Pork

Pork Chops with Ólixir® Pepper Sauce

Portions2 peopleChangeTiming 45 minsView
Ingredients10 IngredientsViewSwitzerland63 % localView
  • 0.5  teaspoon dried rosemary
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  • 150  grams fresh spinach leaves
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  • 0.25  teaspoon ground black pepper
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  • 0.5  tablespoon lemon juice
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  • 100  grams mozzarella
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  • 7  tablespoons Ólixir® extra virgin olive oil
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    Product info

    Ólixir®- An antioxidants-rich, organic extra virgin olive oil protecting your loved ones’ cardiovascular health. Rich in taste and Polyphenols.

  • 300  grams peppers
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  • 400  grams pork chops
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  • 0.5  teaspoon salt
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  • 2.5  tablespoons sunflower oil
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Preheat the oven to 200 degrees Celsius
Grease a baking dish with 0.5 tablespoon sunflower oil
Wash 300 grams peppers, cut them in halves and reomve their seeds
Place the peppers in the baking dish, put the dish into the oven and bake the peppers in the preheated oven at 200 degrees Celsius for 20 minutes
Wash 150 grams fresh spinach leaves with cold water and drain them in a colander
Cut 100 grams mozzarella into pieces of around 2 cm
Add 2 tablespoons Ólixir® extra virgin olive oil and 0.5 tablespoon lemon juice to a medium-sized bowl and stir well
Add the spinach and mozzarella to the bowl and toss the spinach salad
Take the peppers out of the oven, peel them and quarter each half
Add the pepper pieces, 5 tablespoons Ólixir® extra virgin olive oil, 0.5 teaspoon dried rosemary, 0.25 teaspoon salt and 0.25 teaspoon ground black pepper to the blender and blend until the sauce is smooth
Season 400 grams pork chops with 0.25 teaspoon salt
Add 2 tablespoons sunflower oil to a medium-sized frying pan and heat up over high heat until the sunflower oil is hot
Add the pork chops to the frying pan and fry them on one side for about 2 minutes
Flip the pork chops and fry them on the other side for another 2 minutes
Arrange the pork and the salad on plates and top the meat with the pepper sauce
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Pork Chops with Ólixir® Pepper Sauce

Food for Health

White plate with a pork chop on an orange pepper sauce next to green spinach salad with mozzarella cheese
Timing 45 mins
Portions2 people
Ingredients10 Ingredients

Ingredients

  • 0.5  teaspoon dried rosemary
  • 150  grams fresh spinach leaves
  • 0.25  teaspoon ground black pepper
  • 0.5  tablespoon lemon juice
  • 100  grams mozzarella
  • 7  tablespoons Ólixir® extra virgin olive oil
  • 300  grams peppers
  • 400  grams pork chops
  • 0.5  teaspoon salt
  • 2.5  tablespoons sunflower oil

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Tools

  • 1 medium-sized frying pan
  • 1 blender
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 colander
  • 1 medium-sized bowl
  • 1 baking dish

Pork Chops with Ólixir® Pepper Sauce

Food for Health

Instructions

Preheat the oven to 200 degrees Celsius
Grease a baking dish with 0.5 tablespoon sunflower oil
Wash 300 grams peppers, cut them in halves and reomve their seeds
Place the peppers in the baking dish, put the dish into the oven and bake the peppers in the preheated oven at 200 degrees Celsius for 20 minutes
Wash 150 grams fresh spinach leaves with cold water and drain them in a colander
Cut 100 grams mozzarella into pieces of around 2 cm
Add 2 tablespoons Ólixir® extra virgin olive oil and 0.5 tablespoon lemon juice to a medium-sized bowl and stir well
Add the spinach and mozzarella to the bowl and toss the spinach salad
Take the peppers out of the oven, peel them and quarter each half
Add the pepper pieces, 5 tablespoons Ólixir® extra virgin olive oil, 0.5 teaspoon dried rosemary, 0.25 teaspoon salt and 0.25 teaspoon ground black pepper to the blender and blend until the sauce is smooth
Season 400 grams pork chops with 0.25 teaspoon salt
Add 2 tablespoons sunflower oil to a medium-sized frying pan and heat up over high heat until the sunflower oil is hot
Add the pork chops to the frying pan and fry them on one side for about 2 minutes
Flip the pork chops and fry them on the other side for another 2 minutes
Arrange the pork and the salad on plates and top the meat with the pepper sauce