Lars’s Chamber Chops

Here´s the receipe for the last dish –  to my surprise i found the receipe on the internet.  However – I had to correct them. I learned to make it back in 1975 when I went to a course in how to cook, as I had moved out living on my own. It was a chef from one of the biggest restaurants in Elsinore who was the teacher – and what they forgot in this receipe was the onion and the peeled tomatoes. It´s an important ingredients!!  Also they suggest to serve rice. Rubish!!   It has to be baked potatoes!! 

Lars Klüver (http://home.larskluver.com/)

Serves 4

Ingredients

• 4 thick chops
• Salt and pepper
• Mustard
• Ketchup
• Worcestershire sauce
• Jams, eg currant jelly
• Curry
• Paprika
• 1 onion
• 1 or 2 cloves garlic
• 1 can peeled tomatoes
• ¼ – ½ l whipping cream

Course of action

1 whole onion is chopped and browned on the pan. Then put the peeled tomatoes on the pan and add 1 or 2 cloves of garlic.

The chops are seasoned with salt and pepper and browned on both sides. Spread mustard on one side of the chops, then ketchup on the other side, flip, drizzle with Worcestershire sauce, flip, spread jam on, flip, sprinkle with curry, flip, and finally paprika. Fry the chops slightly between each spread.

When the chops are done cooking, pour whipped cream into the pan along with the onions and peeled tomatoes, and bring the sauce to a boil.

Serve with baked potatoes.