Pork carbonate in a frying pan

European cuisine

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Description Products Steps

Pork carbonade in the classic version is a whole piece of meat, rubbed with spices and baked in the oven or grilled. In this recipe we offer you a simplified version of preparing carbonade. The pork is cut into medallions and fried in a frying pan with garlic and spices. This cooking method is much faster, which will come in handy if you don’t want to spend a lot of time in the kitchen. Just 20 minutes and a delicious dinner is ready!

1. Calories
   322,01 kcal
2. Protein
   13,71 gram
3. Fat
   29,07 gram
4. Carbohydrates
   1,33 gram
5. ~ Time
   20 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Pork

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   500 g
2. Butter

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   2 tbsp. l. = 40 g
3. Vegetable oil

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   2 tbsp. l. = 34 g
4. Garlic

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   5 cloves = 25 g
5. Dried herbs

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   2 tsp. = 4 g
6. Salt

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   to taste
7. Black pepper ground

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   to taste

Steps:

1. 
   Remove excess fat and films from the pork, rinse with cold water and pat dry with a paper towel. Peel the garlic.
2. 
   Crush the garlic with the flat side of the knife.
3. 
   Cut the pork into several 1 cm thick medallions. Sprinkle the meat on both sides with dried herbs and salt and pepper to taste.
4. 
   Heat vegetable oil in a frying pan. Place pork on it.
5. 
   Add butter and garlic to the meat.
6. 
   Fry the pork for 5 minutes on each side over medium heat. There is no need to fry it for a long time so that it is not tough.
7. 
   The pork chops are ready. Bon appetit!
8. 
   Place the carbonade on fresh lettuce leaves and garnish with cherry tomatoes. Serve the meat with a side dish, such as baked potatoes or a fresh vegetable salad.

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