Chop with lingonberries

Like all meat dishes, chops go well with berries, such as lingonberries, which give the dish an unusual tartness and slight sourness. Lingonberry is a frost-resistant plant and grows mainly in Scandinavian countries and northern Russia, where lingonberry dishes are very popular. For example, in Sweden, lingonberry jam is one of the main national delicacies.

1. Calories
   253,43 kcal
2. Protein
   6,25 gram
3. Fat
   20,52 gram
4. Carbohydrates
   7,6 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Pork neck

   ---

   
   400 g
2. Onions

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   1 piece = 80 g
3. Red wine

   ---

   
   0.3 cup = 70 g
4. Sugar

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   0.5 tbsp. l. = 12.5 g
5. Cowberry

   ---

   
   1 tbsp. l. = 20 g
6. Olive oil

   ---

   
   0.25 cup = 47.5 g
7. Wheat flour bakery

   ---

   
   2 tbsp. l. = 30 g
8. Dried sage
   0.5 tsp. = 2 g
9. Dried basil

   ---

   
   1 tsp. = 2 g
10. Nutmeg

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    0.2 tsp. = 0.8 g
11. Salt

    ---

    
    1 tsp. = 7 g
12. Potato

    ---

    
    1 piece = 120 g
13. Carrot

    ---

    
    0.5 pcs. = 50 g
14. Red onions

    ---

    
    1 piece = 75 g
15. Zucchini

    ---

    
    0.25 pcs. = 75 g
16. Parsley

    ---

    
    1 sprig = 2 g

Steps:

1. 
   Wash the pork neck, cut into portions, pound and salt. Peel the onions and cut into half rings. Sort the lingonberries, rinse and dry. To serve, wash the parsley and separate the leaves from the stem. Mix flour with nutmeg. For grilled vegetables, wash and dry tomatoes, peppers, carrots and zucchini. Prepare a saucepan, a regular frying pan, a grill pan and toothpicks.
2. 
   Prepare the onion sauce. Pour half the volume of olive oil into a saucepan and heat. Place the onion in a saucepan and fry until golden brown. Add red wine and sugar, simmer until the alcohol in the wine evaporates. Salt 0.5 tsp. salt. Simmer the onion for 10 minutes.
3. 
   Fry the chops. Spoon the onion sauce and lingonberries onto half of each piece of meat, fold in half and seal the edges with toothpicks, then dredge the meat in the nutmeg flour. Heat the remaining oil in a frying pan, add sage and basil and add meat, fry until golden brown.
4. 
   Grill vegetables. Chop and fry the vegetables in a dry grill pan, add a little salt.
5. 
   Place the finished chops with lingonberries on a plate, remove toothpicks from the meat and garnish with parsley leaves. Place a side dish of grilled vegetables nearby and place a saucepan with olive oil.