K O T L O V I N A of pork neck

Preparation steps

• Add salt and pepper to the cutlets, season with garlic and leave to stand for a while ....
• In the middle of the plate for the boiler in the heated fat oven prepare the cutlets on both sides.
• When they are baked, stack them around the edge of the pan plate.
• Wash and prepare the vegetables beforehand.
• Finely chop the onion and pepper.
• Slice the tomato, eggplant and hot pepper.
• Shake the sliced ​​onion and paprika in the fat from the roasting of the chops, in the middle of the plate from the cauldron. Fry, stirring, until soft and wilted.
• Then sprinkle with sliced ​​tomatoes, eggplant and pepper. Stir everything and simmer over low heat.
• Season all these vegetables to taste with salt, pepper and vegeta.
• Simmer with obligatory stirring until everything is completely soft and becomes a fine homogeneous mixture. Then pour wine into it and boil briefly.
• Baked chops, put in that stewed vegetables and cook all together in that juice for about 8 minutes.
• For the side dish, cook the potatoes in salted water and serve it in a special bowl on the table.