Recipes - Pork-chop with leek and carrots

For 5 portions

Recipe products

5 pork-chops without bone
2 sticks of leek
3 middle-seized carrots
200 ml tomato juice
3-4 cloves of garlic
2 laurel-leaves
bread-crumbs for rolling the pork-chops
marinade: 40 ml red wine, red pepper, savory, cumin, salt

Make shallow slices on each pork-chop crosswise. Hammer in and put in marinade for around 2 hours. Fry the pork-chops(rolled in bread-crumbs) in a frying pan with hot fat – 2 minutes for each side. Put sliced on circles leek, carrots and garlic in the same fat. Cook the vegetables until they soften. Put in a small pan. Add ½ cup of water, tomato juice and laurel-leaves. Stir. Arrange the pork-chops above. Roast on lower level for 15 minutes at 250 degrees Celsius(482 degrees Fahrenheit). Roast the pork-chops for additional 15 minutes but this time from the other side.