- 4 PORK CHOPS
- 1 1/4 CUP APPLE JUICE
- 1/2 CUP CREAM
- 200 GRAM MUSHROOMS, sliced
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 1 TBSP THYME
- 500 GRAM CHICKEN BREAST
- 200 GRAM WHITE BEANS, soaked overnight and cooked 1 hour (or a can of white or brown beans)
- 2 RED CHILLIES, chopped
- 1 ONION, chopped
- 2 YOGURT CHEESES, sliced
- 2 CLOVES GARLIC, mashed
- 1 TSP CORIANDER POWDER
- 1/2 CUP CHILI SAUCE
Fry the pork chops 2 minutes on both sides and put them in an oven dish. Fry the onion, the mushrooms and garlic in the same pan for 5 minutes; add the cream, apple juice and thyme and stir well. Pour the sauce over the pork chops. Put in the oven at 170 degrees for 20 minutes.
Add 1/2 liter water and salt to the chicken fillet, bring to the boil, cook 2 minutes, put off the heat and let the fillets stand in the hot water for half an hour. Cut the chicken small. Fry the onion for 5 minutes, add chillies and garlic and fry 3 minutes more. Add the chicken fillet and fry for 10 minutes. Add the beans with a little fluid, the chili sauce and coriander and simmer for 10 minutes. Just before serving, put the yogurt cheese on top.
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