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CEVICHE DE PESCADO

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Directions

  1. Season pork chops on all sides with Montreal steak seasoning.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
  3. Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.
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CEVICHE DE PESCADO

Filet de cabillaud cru mariné au citron vert et accompagné d’herbes et piments comme dans la recette traditionnelle, accompagné de patates douces, chips de banane et du maïs péruvien (choclo)

PREP 14 min
COOK 30 min
4 servings
333 kcal
31 CHF

Ingredients

  • 4 thick-cut pork chops
  • 1 tablespoon dried basil
  • 1 teaspoon Montreal steak
  • 1/2 cup butter, divided
  • 2 1/2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 teaspoon freshly ground
  • 1 teaspoon instant beef