{"id":19307,"date":"2020-11-18T13:38:42","date_gmt":"2020-11-18T13:38:42","guid":{"rendered":"https:\/\/orlandos.ro\/portfolio-items\/pork-chop-in-mosaic-pepper-crust\/"},"modified":"2020-11-18T13:44:25","modified_gmt":"2020-11-18T13:44:25","slug":"pork-chop-in-mosaic-pepper-crust","status":"publish","type":"avada_portfolio","link":"https:\/\/orlandos.ro\/en\/portfolio-items\/pork-chop-in-mosaic-pepper-crust\/","title":{"rendered":"Pork chop in mosaic pepper crust"},"content":{"rendered":"

Pork chop in mosaic pepper crust<\/h2>\n<\/div>
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We present you a hearty meal that we are sure will bring the whole family to the table: pork chop in mosaic pepper crust.<\/p>\n

Orlando\u2019s mosaic pepper is perfectly paired with some types of meat, but also in making sauces or dressings. Each color in this mixture (black, white, green, red) has a distinct aroma, from spicy to a mild to slightly sweet taste. We believe that this mixture should not be missing from any kitchen, because it can enhance any dish and delight the taste buds of any gourmet.<\/p>\n

For this recipe I used a pork chop, which I seasoned to taste, and then on top I added a generous layer of Orlando\u2019s mosaic pepper. With each mouthful taken, we enjoyed a taste specific to the four peppercorns. It was basically an explosion of tastes.
\nTo complete the plate of flavors, I added a mix of colorful vegetables, over which I sprinkled some roasted peanuts with Orlando’s salt. The soft vegetables went hand in hand with the crunchy and salty peanuts.<\/p>\n

We hope to inspire you for the next meal you will prepare!<\/p>\n<\/div>

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Ingredients<\/h2>\n<\/div>
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700 gr. pork chop
\n2-3 tablespoons Orlando\u2019s mosaic pepper <\/a>
\n2-3 tablespoons peeled peanuts fried with Orlando’s sea salt <\/a> >
\n1 tablespoon mustard
\n1 tablespoon honey
\n2 tablespoons olive oil
\nsalt, paprika, granulated garlic (all to taste)
\n1 teaspoon of Provence herbs mix
\nGarnish: mix frozen vegetables from broccoli, cauliflower and carrots<\/p>\n<\/div>

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Preparation<\/h2>\n<\/div>
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Mix honey, mustard and 1 tablespoon of olive oil in a bowl, then grease this composition on the whole pork chop.<\/p>\n

Season the chop with a mix of spices and herbs.<\/p>\n<\/div>

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On top of the chop add 2-3 tablespoons of mosaic pepper, then place it in a pan.<\/p>\n

Put the tray in the preheated oven at 200 \u00b0 C for 40-45 minutes.<\/p>\n

Meanwhile, boil the vegetables in water for 6-8 minutes. After they have boiled, strain them, place them in a bowl and season to taste with salt, pepper and 1 tablespoon of olive oil. Mix them with a spoon.<\/p>\n

After the pork chop is cooked, take it out of the oven, let it sit on a wooden counter for about 15-20 minutes, then cut it into suitable slices.<\/p>\n

Place a few slices of pork chop in a mosaic pepper crust on a plate, next to which add some of the cooked vegetables. Sprinkle some chopped peanuts over the vegetables.<\/p>\n

Good appetite!<\/p>\n<\/div>

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Orlando’s Recipes<\/a><\/h2>\n<\/div>
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