I wanted to cook some pork chops in a different way then the usual German breaded style.
They had a long bone on one side and I cut it off as a start. To use the bones of both pork chops, I took out some veggies and herbs and put that in a pot with water, peppercorns and a birdseye chili and cooked it for 45 min.
The result were 500 ml of bone broth to be used in the next couple of days.
The pork chops now were cut in 3 pieces each and flattened and seasoned with salt and pepper.
On a plate I mixed 4 heaped tablespoons of flour with 1 heaped tablespoon of paprika. To cook them I used a good amount of clarified butter.
Since they were flattened, the cooking time was a lot faster and the pork chops were juicy.
I served them with tomato rice with veg stock cooked in the rice cooker.
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