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Croatian Kotlovina | Juicy Skillet Pork Chops
(0)
65 min
Under an hour
Gurkerl Küche
Herzhafte kroatische Kotlovina: Saftige Schweinskoteletts und würzige Debreziner, langsam geschmort mit Erdäpfeln, Paprika und Zwiebeln in einer aromatischen Weißweinsauce. Ein echter Balkan-Klassiker für die ganze Familie!
Preparation method
Preparation
Pat the pork chops dry and rub lightly with salt and freshly ground pepper. Slice the Debreziner sausages into slices approx. 1 cm thick. Peel the potatoes and cut into approx. 0.5 cm thin slices.
Wash the red bell peppers, deseed, and cut into bite-sized strips. Peel the onions and cut into thin half-rings. Peel and finely chop the garlic cloves.
Cooking in the pan
Heat the sunflower oil in a large, deep frying pan or a roasting dish. Sear the pork chops over high heat for about 2–3 minutes on both sides until a nice roasted crust forms. Remove and let rest in a warm place on a plate.
Chef's tip
Traditionally in Croatia, kotlovina is prepared outdoors in a shallow sheet metal pan over an open fire. On a home stove, it turns out just as wonderfully aromatic in a deep cast-iron skillet or roasting pan.
If you prefer it typically spicier, you can also add a pinch of hot rose paprika or a mild pickled chili pepper to the sauce in addition to the sweet paprika powder.
70 min
Under an hour
