Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Butter
Couscous
Pork chops
How it's done
Butter
Using the whisk on a mixer, beat the butter, Fleur de Sel, and pepper in a bowl for approx. 2 mins. until light and creamy. Pass the raspberry puree through a sieve into it, mix well.
Couscous
Place the couscous and peas in a bowl. Pour the hot stock over the couscous, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork. Add the raspberries and all the other ingredients up to and including the balsamic, mix.
Pork chops
Heat the oil in a wide non-stick frying pan. Salt the meat, add to the pan, fry for approx. 4 min. on each side. Remove, plate up with the couscous and raspberry butter.
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