Wednesday, 17 April 2013

Creamy Smoked Pork Chops Hawaiian ... sorry, no Hula

There is quite some Indian cooking going on in my kitchen right this moment, but that doesn't mean I can't write you some other things, too.
Do you like Hawaiian pizza or Hawaiian toast? Strangely I can't see the direct connection to Hawaii here ... must be the pineapple. However, it was invented or made popular in Germany in the 1950s according to Wikipedia. Didn't give that much thought to that before and I most likely will forget about again tomorrow or one or two days later.
However we want to use that idea now on some smoked pork chops.

Once more, it's no big deal putting it together ...

600 g smoked pork chops
6 slices of pineapple
200 g crème fraîche
200 ml full fat milk
Black pepper
Olive Oil

Preparation (or call it assembling):
Start heating up your oven to 200 °C. The preparation won't take too long.
Mix the milk and the crème fraîche together. Unintentionally I ended up with a version of crème fraîche that included herbs ... no worries ... if you like that. Season with pepper.
Now get your oven proof dish and put in the smoked pork chops and pineapple ... chop, slice of pineapple, chop, slice of pineapple and so forth.

Then pour the milk and crème over it and add a few little splashes of olive oil.

Transfer to the oven for 40 minutes and ... do something else in that time. You could ready a book for a change.

Eat it with some nice bread for mopping the lovely cream sauce. It would be nice to have a salad with it as well. You will get some ideas. Whatever suits you.

Dig in! Well, since this is not reall to do with Hawaii, there will also be no hula right now, although we might try that another time ... as soon as I figure out ...

No comments:

Post a Comment

Why not leave a comment!? I love to receive messages.