herbs (tarragon, parsley, basil, bay leaf, thyme) — 1 bunch
onion (pickled, peeled) — 8 bulbs
Vegetables (young: potatoes, carrots, turnips) — 800 g
Beans (green, green) — 1 handful
frozen green peas (or fresh) — 1 handful
Number of Servings: 4
Serving temperature: Hot dish
Type of treatment: Quenching
Take the chops in half and tie the thread. Then rub the meat with olive oil, salt and pepper and brown on all sides (starting from the edge of the fat) in a wide frying pan. When the meat is almost golden, remove it from the heat.
Add the oil in a frying pan and fry the garlic and chopped onion. Then add the flour, and — within 30 seconds — the wine. After the wine boils, pour in the broth and place the remaining onions, potatoes and herbs. Keep welded to a quiet fire about 10 minutes. Then put in a bowl the remaining vegetables and the meat, cover and simmer over low heat until tender. Three minutes before the end of cooking add the beans and peas.