Pork chops with yellow pea puree and fried onions

Tip: tap a step to mark it as done.

1. Cook the peas

   50 min

   Rinse the peas, add 1 l water, and cook for 45–50 minutes, until they break down into a thick puree. Skim off any foam and add more water as needed. Whisk in the butter, marjoram, and salt.

2. Fry the onions

   10 min

   Thinly slice the onions into half-moons and fry in the oil until golden brown.

3. Cook the pork chops

   12 min

   Pat the chops dry with a paper towel, rub with crushed garlic, and season with salt and pepper. Sear in hot oil for 5–6 minutes per side, until the juices near the bone run clear.

4. Serve

   Divide the pea puree among plates, top with the fried onions, and add a pork chop to each plate. Serve with a dill pickle.

Tip: Score the fat along the edge of each chop with a knife at roughly 2 cm intervals to keep it from curling and help it brown evenly.

This recipe was translated from the Slovak original: Bravčové kotlety s hrachovou kašou a opraženou cibuľkou