Griddled pork chop with a cheese dip

Ingredients for 4 persons

For the chop:

4	pork chops
1 tbsp.	oil
1 tbsp.	butter
1 tsp.	chopped rosemary
1 clove	of garlic
	salt
	freshly ground pepper

For the dip:

2	dried apricots
120 g	Bergader Edelpilz
120 g	cream cheese
1 tbsp.	chopped herbs
6 tbsp.	milk
	salt
	freshly ground pepper
1 pinch	cayenne pepper
½ tsp.	honey

In addition: a few salad leaves and radish sprouts to garnish.

Preparation:

Preheat the oven to 100 °C and place an oven shelf with a drip tray in the middle position. Fry the pork chops in oil in a griddle pan over a medium heat and place in the preheated oven for 40 minutes directly on top of the oven shelf. Melt the butter in a pan, add the chopped rosemary and halved garlic clove. Toss the pork chops in the mixture and season with salt and pepper.

Cut the apricots finely for the cheese dip. Crumble the Bergader Edelpilz and mix with cream cheese and herbs. Stir in milk and season with salt, pepper, cayenne pepper and honey. Serve the pork chops on warm plates, decorate with some apricots, salad leaves and radish sprouts and serve the dip as an accompaniment.

Time to prepare: approx. 45–50 minutes